• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 791kj 189kcal 9%
  • Fat 7.3g 10%
  • Saturates 3.1g 16%
  • Sugars 22.5g 25%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

23.7g carbohydrate 0.0g fibre 7.3g protein

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