- ½ cup granulated sugar
- 7 tablespoons honey, divided
- 2 cups whole milk, divided
- 1¼ teaspoons powdered unflavored gelatin
- 1 14-oz. can sweetened condensed milk
- 3 large eggs
- 2 large egg yolks
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1 cup cold heavy cream
- 1 tablespoon bourbon
- 3 tablespoons powdered sugar
- ¼ cup toasted sliced almonds
- 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.