Famed French ecological beekeepers at Maison Peltier have been using the same eco-friendly practices since 1946. The bees that create the honey here are doted on with loving care to ensure their successful honey production. The result is 100% pure raw, unpasteurized honey that is spectacularly delicious.
French Lavender Honey Flan
Everyone is buzzing about French Lavender Honey because it is incredibly distinctive. The consistency of this honey is unique, with a naturally creamy viscosity that is thick and not runny. It has a wonderful floral fragrance and taste, which adds depths of flavor to anything it is added to.
What can you use French Lavender Honey with? The possibilities are endless! Drizzle it atop wheat toast with fresh berries for a delightful breakfast, stir it into your favorite tea for a relaxing afternoon, or use it in one of your favorite recipes instead of sugar for a natural sweetness unlike any other.
Need more ideas? Why not try out this recipe for a special twist on a classic dessert that will have your guests abuzz: French Lavender Honey Flan!
½ Cup of Maison Peltier French Lavender Honey
½ Cup sugar
3 Large eggs
1 Large egg yolk
14-oz. Sweetened condensed milk
1 Cup milk
1/4 Teaspoon kosher salt
Preheat your oven to 350°F.
Over medium heat, add sugar to a medium sized saucepan. Shake the pan gently for 3-4 minutes, or until the sugar melts and is lightly golden brown.
Mix in 3 tablespoons of the Maison Peltier French Lavender Honey, very slowly. As it begins to clump, stir until it is melted.
Remove from heat and then immediately pour this hot mixture into 6 small oven-proof dishes (6-ounce ramekins work best).
In a food processor or blender, add the eggs, the egg yolk, the condensed milk, regular milk, and the remaining French Lavender Honey. Blend until mixture is smooth.
Pour over the liquid sugar mixture in the dishes.
Place the dishes in a 13x9-inch pan and surround them in a 1-inch deep hot water bath. Loosely cover with aluminum foil.
Bake for 30 to 35 minutes. If the flan jiggles when the pan is shaken, it is ready.
Remove from the water bath and cool for 30 minutes (preferably using a wire rack).
Once cooled, cover the flan with aluminum foil. Chill flan for at least 3 hours.
When you are ready to serve, first run a knife around the edges; this will loosen the flan, making it easier to serve. Put the plate you wish to serve the flan on, on top of the ramekin. Holding both, turn over so that the flan slides out of the ramekin and onto the plate. Admire your handy work, then serve to hungry guests!