Tila and Honey Flan
A silky, caramel-topped flan infused with tila tea and wildflower honey—traditional Latin American comfort in every spoonful.
This flan takes the classic Latin American custard and weaves in tila's gentle linden blossom flavor. The tea's natural honey-sweetness deepens the caramel and perfumes the custard with a barely-there floral note that keeps people guessing.
Steeping the tila directly in warm milk is the secret. The milk absorbs the floral oils from the linden blossoms, and when you strain it, you're left with a perfumed base that makes the flan taste like a grandmother's garden smells.
The caramel on the bottom should be dark amber—not pale gold. A deeper caramel adds a slight bitterness that balances the honey and floral sweetness of the custard perfectly.
Unmold this onto a plate and watch the caramel cascade down the sides. Serve with a drizzle of extra honey and a few edible flowers if you want to be dramatic. It's a showstopper that requires almost no skill—just patience while it sets.
Ingredients
- 2 cups whole milk
- 4 tila tea bags
- 4 eggs
- 1/3 cup wildflower honey
- 1/2 cup sugar (for caramel)
- 1 tsp vanilla extract
- Pinch of salt
How to make it
- 1Heat milk until just simmering. Remove from heat, add tila tea bags, cover, and steep 15 minutes. Squeeze bags gently and discard.
- 2Make the caramel: heat sugar in a saucepan over medium heat, swirling (not stirring), until dark amber. Pour immediately into the bottom of a flan mold or 6 ramekins.
- 3Whisk eggs, honey, vanilla, and salt together. Slowly pour the warm tila-infused milk into the egg mixture, whisking constantly to avoid curdling.
- 4Strain the custard through a fine sieve into the caramel-lined mold(s).
- 5Place mold(s) in a bain-marie (water bath). Bake at 160°C (325°F) for 50–60 minutes until set but still slightly jiggly in the center.
- 6Cool to room temperature, then refrigerate at least 4 hours (overnight is best). To serve, run a knife around the edge and invert onto a plate.
Want to learn more about Tila? Visit its full profile.
Back to TilaYou might also like
What to Eat with Tila (Linden Blossom) Tea
Tila's honey-sweet, floral calm pairs beautifully with light pastries, mild cheeses, and delicate fruit—think merienda, not feast.
Tila-Poached Chicken with Honey-Lemon Glaze
Chicken breasts gently poached in tila tea with honey, lemon, and herbs—tender, fragrant, and unexpectedly elegant for a weeknight meal.