Created by Sheana Davis, The Epicurean Connection
Yields 6 flans
6 whole eggs
3 egg yolks
3/4 cup fresh Honey
4 cups whipping cream
1 cup fresh blackberries
1/8 teaspoon salt
Preheat oven to 350.
Prepare ramekins by pouring 1 teaspoon honey in 6 each 6-8 ounce ramekin.
Place ramekins in a baking pan, 2 inches deep, add in 1/4 inch water.
In a large bowl, whisk together whole eggs, yolks and 1/2 cup honey.
Over low flame, in a heavy bottom pan, heat half and half and salt. Heat to 160 and gently ladle and whisk into egg mixture. Pour mixture into ramekins and place in oven to bake for 45 minutes or until custard is set.
Remove from oven, and place on cooling rack. Arrange blckberries on top while warm, gently pressing into flan. Allow to rest and cool for 2-4 hours until firm. To serve, using a pairing knife, gently cut around edges of flan and gently flip out onto serving plate or serve in ramekins. Serve with fresh blackberries, glass of Amber Ale and Enjoy!