How to Make It
Preheat oven to 350°F. Cook granulated sugar in a 3-quart saucepan over medium, shaking continuously, until sugar melts and turns a light golden brown, 6 to 8 minutes. Slowly stir in 3 tablespoons of the honey. (Mixture will clump a little as you add the honey, but keep stirring gently just until melted.) Remove from heat and immediately pour mixture into a 2½-quart ceramic soufflé dish or 8-inch cake pan. Place dish in a 13-by-9-inch baking dish.
Place 1 cup of the whole milk in a small bowl; sprinkle gelatin over top and let stand 2 minutes.
Process condensed milk, eggs, egg yolks, almond extract, salt, gelatin mixture, remaining 1 cup whole milk, and remaining 4 tablespoons honey in a blender until smooth. Pour mixture evenly over sugar mixture in soufflé dish. Add 1 inch of hot tap water to baking dish. Cover both dishes loosely with aluminum foil.
Bake until flan is slightly set, about 50 minutes (flan will jiggle when pan is shaken). Remove soufflé dish from water bath; place on a wire rack and let cool 30 minutes. Cover and chill 3 hours.
Beat heavy cream and bourbon with an electric mixer on medium-high speed until foamy, about 1 minute. Gradually add powdered sugar, beating until soft peaks form, about 1 minute more.
Just before serving, run a knife around edges of flan to loosen and invert onto a serving plate. Serve flan topped with whipped cream and toasted almonds.
Tip: Unmold the flan right at the dinner table. Stash the whipped cream in the fridge during dinner and give it a quick stir before serving.