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Title: Classic Honey Flan
Categories: Desserts, Mexican
Yield: 4 Servings

1 lg Whole egg
1/2 c Egg substitute
Nonstick vegetable oil spray
1 1/2 c Fat-free milk
1/4 c Honey; +3 tb
1 ts Vanilla
1/2 ts Lemon zest; grated
1/2 ts Ground cinnamon

Preheat oven to 325?F.

Place saucepan with water on stove over medium-high heat and allow to
come to a boil.

Spray four oven-proof custard cups with vegetable oil spray.

Combine the whole egg, egg substitute, milk, 1/4 cup +1 tb honey,
grated lemon zest, and vanilla. Beat until mixed, but not foamy.

In a separate bowl, combine 2 tb honey and cinnamon, and mix to blend.

Place the custard cups in a baking dish large enough to accommodate
them, plus the water bath. Spoon 1/2 tb honey and cinnamon into each
custard cup. Divide the egg mixture equally into each custard cup.

Place the baking dish on the rack in the middle of the oven and pour
the boiling water into the baking dish to a depth of 1", taking care
not to let the water splash the flan. Bake for 45 minutes or until a
knife blade comes out clean when inserted.

Serve warm or cold. Before serving, loosen the edges with a knife or
spatula and invert onto individual dessert plates.

Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008

Recipe FROM: <https://web.archive.org/web/20230328022318/
https://www.nhlbi.nih.gov/sites/default/files/publications/
08-4049.pdf>

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