a little soft butter
7 teaspoons rewarewa honey
500ml whole milk
½ teaspoon vanilla paste
2 small/medium eggs, plus 4 egg yolks
100g sugar
250g strawberries, hulled
1 tablespoon Pedro Ximénez sherry vinegar, brandy or orange juice

Rewarewa honey’s rich caramel flavour lends itself beautifully to a crème caramel-style flan. As the flan is quite sweet, I like to serve it with strawberries that have been macerated in Pedro Ximénez sherry vinegar (or balsamic is good, too), but if you aren’t keen on the sour aspect, you could substitute brandy or fresh orange juice.

View the recipe collection here


1.Butter 6 small ramekins (about ½cup capacity) and smear the bottom of each with a teaspoon of honey.
2.Heat the oven to 150°C and have ready a baking dish large enough to hold all the ramekins.
3.Heat the milk until almost boiling, then remove it from the heat. Add the vanilla.
4.Whisk together the eggs, egg yolks and sugar until just mixed then gently whisk in the hot milk. Pour into the ramekins through a sieve.
5.Stand the ramekins in the baking dish and pour in hot water to come about two-thirds of the way up the sides of the ramekins.
6.Put in the oven and cook for about 30 minutes; you want to remove from the oven when they just have the slightest wobble in the centre.
7.Remove from the water bath (I find a flat fish slice is best to get the hot ramekins out of the hot water) then cool, cover and refrigerate for about 4 hours (or overnight).
8.Cut the strawberries into thin wedges and place in a bowl with the Pedro Ximénez vinegar and the remaining teaspoon of honey.
9.Stir to combine well, then refrigerate for at least an hour, stirring once or twice to macerate.
10.To serve, run a slim knife around each flan and turn out into small shallow bowls or lipped plates and top with strawberries.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles