Honey Caramel Flan

Directions

1. Pre-heat oven to 350 degrees.
2. Place 3/4 cup of sugar in a heavy sauce pan over medium heat.
3. Swirl pan constantly until the sugar melts and caramelizes and turns into a golden brown. Pour into a 1 1/2 ring mold, charlotte mold or round baking dish. Tilt mold so that the caramel coats the bottom and sides. Set aside.
4. In a separate sauce pan, combine the milk and the remaining 1/4 cup sugar, honey, vanilla and salt. Bring to a boil.
5. Lower heat and simmer uncovered for 10 minutes or till milk is reduced by half. Cover to keep warm and set aside.
6. Lightly beat egg yokes in a large bowl. Stir cornstarch and water together and add to the eggs. Slowly pour in the warm milk stirring constantly. Mix well, strain and pour into the caramel coated mold.
7. Cover mold with foil. Set in a larger pan and pour 1 inch of boiling water into the pan. Place in oven and bake for 35-40 minutes or until a knife inserted near the center comes out clean.
8. Let Flan cool for 30 minutes to room temperature and refrigerate, preferably over-night.
9. To serve, invert mold on platter served cold.