An elegant make-ahead dessert, these custards provide faint floral notes and sweet honey.
1/2 cup sugar
7 tablespoon honey
14 oz. condensed milk
1 cup milk
3 large eggs
1 large egg yolk
1/4 teaspoon salt
How to make it
Step 1 : Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins.
Step 2 : Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.
Step 3 : Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.
Maple Butter Tarts
A classic Canadian dessert, these little tarts are the perfect conclusion to a hearty meal
1 pastry sheet for pie
1 cup maple syrup
2⁄3 cup brown sugar
1⁄3 cup melted butter
1 pinch salt
1 cup raisins (optional) or 1 cup walnuts (optional)
How to make it
Step 1: Roll out the pastry and cut out 12 circles. Fit pastry into metal muffin/tart cups. If you want, sprinkle raisins or walnuts in the bottom of each tart
Step 2: Beat eggs, maple syrup, brown sugar, butter and salt together. Pour mix into tart shells, roughly 2/3rds full
Step 3: Bake at 375 for 20-25 minutes until set. Remove from oven, let stand for 5 minutes and remove from pan