Honey Flan with Citrus and Kiwifruit

Preheat oven to 325 degrees. Combine 1/4 cup honey, sugar, and 1/4 cup water in a medium saucepan. Place over medium heat and cook, stirring constantly, until sugar dissolves (if bubbles appear at edges of pan before sugar dissolves, reduce heat to low). Increase heat to high and bring to a boil, then reduce heat to medium and cook, undisturbed, until mixture darkens and registers 300 degrees (hard-crack stage) on a candy thermometer, about 5 minutes. Pour into an 8-inch round cake pan, tilting pan as necessary to ensure mixture evenly coats bottom. Let stand until cool and hardened, about 15 minutes.

Gently whisk eggs in a large bowl. Add milk, cream, vanilla, salt, and remaining 1/4 cup honey. Gently whisk to combine and dissolve honey. Firmly tap bowl on a work surface to release any air bubbles; skim any foam from surface of mixture. Place cake pan in the center of a roasting pan, then pour egg mixture into cake pan. Transfer to oven; pour enough boiling water into roasting pan to come two-thirds up sides of cake pan. Cook until custard is set but still wobbly in center, 50 to 55 minutes. Let cool in water bath 10 minutes, then carefully transfer cake pan to a wire rack and let cool completely.

Run a knife around edges of pan to loosen sides of flan. Invert onto a large rimmed plate or serving dish. Transfer to refrigerator until cold, at least 2 hours or, loosely covered, up to 2 days. Top with fruits and serve, cut into wedges.