© J Sainsbury plc 2020
Photograph: Dan Jones
Honey and orange flans
Emma Franklin's honey and orange flans from Sainsbury's magazine can be made a day ahead, leaving you more time to enjoy the evening
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Ready in 35 minutes, plus chilling
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
