3 must-try honey recipes

Honey is unarguably one of the most versatile ingredients sitting on our kitchen shelves.

Useful both in and out of the kitchen, honey is great for hair, skin and ofcourse sweetening our beverages and more.

Check them out.

1. Honey Flans

What you need:

Directions:

- Preheat oven to 350°. Sprinkle sugar in a saucepan; place over medium heat, and cook, gently shaking pan for 4 minutes or until sugar melts and turns a light golden brown.

- Slowly stir in 3 tablespoons of honey (mixture will clump a little; gently stir just until melted)

- Remove from heat; immediately pour hot caramelized sugar into 6 ramekins.

- Process condensed milk, next 4 ingredients, and remaining 4 tablespoons honey in a blender for 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin.

- Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.

- Bake at 350° for 30 to 35 minutes or until slightly set (Flan will jiggle when pan is shaken)

- Remove ramekins from water bath; place on a wire rack.

- Cool for 30 minutes, cover and chill for 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.

2. Honey-Roasted Carrots

What you need:

Directions:

- Place a small roasting pan in oven. Preheat oven and pan to 500°.

- Cut tops from carrots, leaving 1 inch of greenery on each carrot.

- Stir together olive oil and 1 tablespoon butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.

- Meanwhile, melt remaining 2 tablespoons butter in a small saucepan over medium-high heat.

- Add shallot; sauté 1 minute. Remove from heat, and stir in bourbon and next 2 ingredients.

- Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook 5 minutes or until mixture is syrupy.

- Drizzle syrup over carrots; toss to coat.

- Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.

3. Honey-and-Soy-Lacquered Ribs

- 2 slabs St. Louis-style pork ribs

- 1 tablespoon kosher salt

- 2 teaspoons freshly ground pepper

- 1/2 cup honey

- 2 tablespoons soy sauce

- 2 tablespoons Asian chili-garlic sauce

-1 tablespoon fresh lime juice

- 1 tablespoon butter

- 1 teaspoon dry mustard

- 1 teaspoon ground ginger

Directions:

- Preheat oven to 325°. Rinse slabs, and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off (this will make the ribs more tender).

- Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place slabs on a jelly-roll pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone.

- Bring honey and next 6 ingredients to a boil in a saucepan over high heat, stirring occasionally.

- Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl.

- Remove slabs from oven. Increase oven temperature to broil on high. Carefully remove slabs from foil; place on a foil-lined baking sheet. Brush each slab with 3 tablespoons honey mixture.

- Broil 5 to 7 minutes or until browned and sticky. Brush with remaining honey mixture.