I really wanted to do a dessert that used brown butter and honey, since it’s a delicious combination, but something I could elevate easily. For this dessert, it was originally going to be a flan, but I dun goof’d and used whole eggs instead of just yolks, causing the dessert to souffle. However, for this recipe, I’m doing the intended flan, as opposed to the “bundino”(Italian pudding cake) that I was forced to dub it. The dessert is a honey caramel flan with goat milk-bee pollen crumble, brown butter apples,  honey-brown butter-apple caramel, and honey chantilly, garnished with edible flower petals. Alternatively to the apples, you can also use peaches, which will give a juicier and tarter finish to the dessert!

For the flan:
1 14 oz can sweetened condensed milk
4 egg yolks
1/3 cup honey
a pinch of salt

Combine condensed milk and egg yolks. Mix honey with salt and cook on medium low heat until reduced by half. Pour reduced honey into a 6 whole silicone half-dome mold, and allow that mixture to cool before pouring in the egg mixture. Bake at 350 degrees F for 30 minutes. Cool completely before un-molding.

For the crumble:
1/4 cup panko bread crumbs
2 tablespoons brown butter
2 tablespoons bee pollen
1 tablespoon goat milk powder
a pinch of salt
1 1/2 tablespoons honey

Combine ingredients and heat on a pan until the goat milk powder and panko toast. Cool completely before using to plate.

For the caramel:
1/4 cup chopped apples
1/4 cup honey
a pinch of salt
1 tablespoon goat milk

Simmer apples, honey, and salt until it bubbles down. Pass through a strainer once the apples are softened, pressing to extract additional liquid. Finish with the goat milk.

For the apples:
1 apple, sliced thinly
a pinch of salt
brown butter

Salt the apple slices and toss with the brown butter. Twirl into flower shapes.

For the chantilly:
1/2 cup heavy cream
a pinch of salt
2 tablespoons honey

Whip into stiff peaks. Transfer to a piping bag.

To plate:
Start with a swipe of the caramel. Then add on the crumble, then the flan, then pipe on the chantilly. Garnish each dollop with an apple, and finish with the edible flowers.