Flan Souffle al Miel

1. 1

   In the top of a double boiler over a gentle heat place the egg yolks and 4 tablespoons cream and drizzle honey over the top.

2. 2

   Beat with a rotary disk until thickened - about 10 minutes.

3. 3

   Place the honey custard into the refrigerator to cool.

4. 4

   Fold the stiffly beaten egg whites into the honey custard and pour into glasses.

5. 5

   Add finely diced crisp green apple before pouring into the glasses.

6. 6

   Mix the orange flower water with the whipped cream and pipe onto the top of the honey souffle.

7. 7

   Decorate with chopped, toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.