Mexican Honey Flan

INGREDIENTS

• 6 eggs

• 2 cups whole milk

• 1 cup honey

• 1 cup evaporated milk

• 2 tsp. pure vanilla extract

DIRECTIONS

In a bowl, beat eggs, add milk, 1/2 cup honey, evaporated milk and vanilla extract. Continue to gently beat until well incorporated. Pour remaining honey evenly into the bottom of eight 6 oz. custard cups. Gently pour flan mixture into custard cups, evenly dividing. Place cups in a cake pan and add boiling water to surround cups about halfway up sides of cups. Place in a preheated 325-degree oven for approximately 40 to 50 minutes until custard sets and a knife inserted in center comes out clean. Allow to cool. Using a sharp paring knife, loosen edges from cup and invert onto a serving dish.