Preheat oven to 350˚F and prepare a bain-marie, filling a baking dish or hotel pan (large enough to fit molds) with water. Set aside.

In a small saucepan, prepare honey syrup for molds. Place 1/3 of the honey, equaling 1/2 cup in a small saucepan. Add 2 T of water and whisk until fully combined. Cook for 1 minute until liquid begins to bubble. Divide honey syrup evenly among molds, set aside to cool.

In a large bowl, prepare flan base. Whisk together remaining honey, evaporated milk, eggs, and vanilla extract. Place molds into prepared bain-marie and fill each mold with about a 1/2 cup of base liquid and cover with aluminum foil. Bake for 50-60 minutes, until center of flans are gently set and an internal temperature of 175˚F is reached. Remove from the oven, transfer flans to a rack and cool to room temperature. Refrigerate for 4 hours or overnight for better results.

To serve, place a flan silicone mold upside down on a plate and release the side until the flan releases. To serve - turn flans out onto a dessert plate and top each flan with 2 grapefruit supremes and 2 orange supremes, alternating colors. Garnish with a small sprinkle of dried flower petals.