Photograph: Dan Jones
- 3 medium eggs, beaten
- 300 ml whole milk
- 1 tsp orange extract, or finely grated zest of ½ orange, plus extra zest to decorate
- 100 ml clear honey
Preheat the oven to 160°C, fan 140°C, gas 3. Using a balloon whisk, gently stir together the eggs, milk, orange extract or orange zest and honey until combined. Take care not to overwhisk or make the mixture foamy. Pour into a jug.
Divide the egg mixture between 4 x 150ml ramekins. Place in a deep-sided roasting tin and pour a kettle of freshly boiled water into the tin, so that the water comes about 3cm up the sides of the ramekins.
Carefully place the roasting tin in the oven and bake for 25 minutes, until the flans are still fairly wobbly; they will set more as they cool. Remove from the tin and leave to cool, then chill for 2 hours. Serve with orange zest to garnish.
Get ahead: make the flans the day before, then chill.