Delicious, creamy flan is a breeze to make with this sweet hemp honey based recipe. Get your sweet tooth ready!
Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside so caramel can cool before custard is poured on top of it.
In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and honey. While whisking, slowly pour a little of the heated milk into the egg mixture to temper the eggs. Whisk in remaining milk. Strain through a fine sieve into a bowl, and stir in vanilla. Divide custard evenly among ramekins.
Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, check at 30 minutes. The flan should have a little bit of jiggle.
With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release. If caramel does not release, microwave ramekin for 20-25 seconds and pour caramel onto flan.