Versailles-Style Flan de Leche

This version uses organic, minimally refined ingredients for a richer flavor and wholesome satisfaction.

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Ingredients

  • 1/2 cup raw honey (for the caramel)
  • 1/4 cup water
  • 1/3 cup raw honey (for the custard)
  • 4 large organic eggs
  • 1 1/2 cups organic whole milk
  • 1/2 cup organic heavy cream
  • 1 tsp pure vanilla extract
  • Pinch of sea salt

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Stand mixer — Hands-free creaming and whipping — the most time-saving machine in a baker's kitchen.
  • Kitchen scale — Baking by weight is more accurate than cups — 1 g = 1 g, always.
  • Silicone baking mat — No parchment waste, uniform browning, nothing sticks.

Instructions

  1. Preheat oven to 325°F (160°C). Set out 6 ramekins (no greasing needed — the caramel coats the bottom).
  2. In a small saucepan, combine 1/2 cup honey and the water. Cook over medium heat, stirring, until it thickens and deepens to a dark amber caramel (5-7 minutes). Immediately pour into ramekins, coating the bottoms evenly.
  3. In a bowl, whisk eggs, milk, heavy cream, 1/3 cup honey, vanilla, and salt until smooth. Strain mixture through a fine sieve.
  4. Pour custard into ramekins. Place in a baking dish and add hot water to reach halfway up the sides. Bake 40-50 minutes, until the edges are set but the centers still jiggle slightly. Cool to room temperature, then refrigerate at least 4 hours. To serve, run a knife around each edge and invert onto a plate so the caramel flows over the top.

FAQ

Is this Versailles-Style Flan de Leche gluten-free?

Yes, all ingredients are naturally gluten-free and free from processed additives.

Can I use coconut milk instead of dairy milk?

Yes, but coconut milk will alter the texture and flavor, offering a distinct tropical twist.

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