MAPLE FLAN
Do not remove the flan from the refrigerator until ready to serve. Unmold just before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 7h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Bring 1 cup maple syrup to a boil in a medium saucepan over medium heat. Boil, stirring occasionally, until reduced to 2/3 cup, about 10 minutes. Remove from heat and let cool just until foam subsides. Pour into an 8-inch round cake pan, tilting pan to evenly coat bottom and sides to rim. Place cake pan in center of a roasting pan.
- Gently whisk together eggs, egg yolks, half-and-half, salt, and remaining 3/4 cup syrup in a bowl. Skim off and discard any foam from surface. Pour mixture through a fine-mesh sieve into cake pan. Pour enough scalding-hot water into roasting pan to come halfway up sides of cake pan.
- Bake until flan is set along edges but still very wobbly in center, 50 to 60 minutes. (Flan will continue to set as it cools.) Carefully remove pan from hot-water bath and place on a wire rack; let cool completely. Cover and refrigerate until cold, at least 4 hours.
- When ready to serve, run a thin-bladed knife between flan and sides of pan to loosen. Place a rimmed plate or platter upside down over pan, then hold onto pan and plate and quickly invert together. Carefully lift pan, tapping on bottom if necessary to release flan. Cut into wedges and serve immediately.
DELICIOUS MAPLE FLAN
Here's a deliciously different spin on traditional flan that's also quick and easy to prepare. Its smooth, creamy texture simply melts in your mouth.-Ruby Thomas, Gurnee, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Pour syrup into an ungreased 10-in. round baking dish, tilting to coat the bottom of dish; set aside., In a large bowl, beat the eggs, condensed milk and evaporated milk. Slowly pour into prepared dish. Place dish in a large baking pan. Add 1 in. hot water to large baking pan., Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle). Remove flan to a wire rack; cool for 1 hour. Chill overnight., Carefully run a knife around edge to loosen; invert onto a rimmed serving platter.,
Nutrition Facts : Calories 195 calories, Fat 6g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 88mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.
MAPLE LECHE FLAN
Leche Flan is a favourite dessert in the Philippines. Similar to creme caramel, it's a rich, baked custard made with egg yolks and sweetened condensed milk. We gave a Canadian twist to the classic recipe with the addition of maple syrup. These custards are baked slowly in the oven, and then flipped to reveal a golden, maple-caramel top.
Provided by Food Network Canada
Categories dessert,eggs and dairy,Great Canadian Cookbook
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325ºF. Place 6 ramekins in a large casserole or deep baking dish.
- In a small saucepan, heat 1 cup of sugar with water over high. Without agitating, let mixture come to a boil and cook until deep golden and fragrant, about 6 minutes. Remove from heat and stir in 3 Tbsp maple syrup. Immediately divide hot caramel among prepared ramekins.
- In a medium saucepan, heat milk over medium. Bring to a simmer but do not boil; remove from heat.
- In a large bowl, add egg yolks and mix in remaining ¼ cup sugar, 4 Tbsp maple syrup, and salt. In a slow, thin stream, stir warm milk into yolk mixture. Stir to combine then strain through a fine mesh sieve into a large clean bowl, preferably with a pour spout (a heatproof blender container also works). Divide mixture among ramekins. Fill kettle with water and bring to a boil.
- To baking dish, carefully pour recently boiling water around the ramekins until half the ramekin is immersed, being sure to avoid splashing custard with water. Gently transfer to oven and bake until flan is set, about 35 minutes.
- Using tongs and a kitchen towel to protect hands, remove ramekins from baking dish and place on a cooling rack or clean baking sheet. Cool slightly, then refrigerate custards until fully set and chilled, about 3 hours.
- Upon serving, run a sharp knife around the periphery of the custard to separate from ramekin. Flip onto plate, remove ramekin and serve.
MAPLE FLAN IN A WALNUT CRUST
Provided by Claudia Fleming
Categories Milk/Cream Food Processor Egg Nut Dessert Bake Almond Walnut Fall Chill Maple Syrup
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 1. To prepare the flan, place the maple syrup in a large, heavy saucepan. Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
- 2. Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
- 3. In a large bowl, whisk the egg yolks until smooth. Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling. Pour the mixture into the saucepan, whisking the cream constantly. Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
- 4. Preheat oven to 300°F. Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup. Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes. Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated. Work quickly so the caramel doesn't harden. If it does, rewarm it over low heat.
- 5. Pour the maple custard into the caramel-coated cake pan. Place it in a baking pan and carefully move it to the oven rack. Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan. Cover the baking pan with foil and prick all over with a fork. Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam. Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer. Remove the flan from the baking pan and transfer to a rack. Let cool at room temperature, then cover and refrigerate overnight.
- 6. To prepare the walnut crust, preheat oven to 350°F. Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes. Transfer the pan to a wire rack to cool.
- 7. Using a food processor, pulse the walnuts until they are finely ground, then reserve. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, walnuts, and salt. Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until the dough just holds together. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap it and chill for at least 1 hour, until firm.
- 8. Preheat oven to 325°F. On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round. Fit the dough into a 9-inch quiche pan. Trim away any excess dough, then use a fork to prick the crust all over. Bake the tart crust until it's pale golden, about 25 minutes. Transfer the pan to a wire rack to cool. (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
- 9. To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell. Serve with whipped crème fraîche, if desired.
- Variation
- For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins. Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.
DELICIOUS, EASY CUBAN-STYLE FLAN
I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling.
Provided by MinatheBrat
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
- Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
- Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
- Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
- Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
- Remove from the oven and the water-bath and let cool.
- Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 244.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 125, Sodium 97.4, Carbohydrate 35.3, Sugar 31.7, Protein 7.3
MAPLE CRèME FLAN WITH MAPLE-GLAZED PEARS
Categories Egg Fruit Dessert Bake Thanksgiving Pear Fall Bon Appétit Kidney Friendly
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For flan:
- Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.
- Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.
- Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.
- Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.
- For pears:
- Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.
- ]
- Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.
CREAMY CARAMEL FLAN
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Provided by Jo Poynor
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 8h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g
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SILKY MAPLE FLAN | RACHAEL RAY IN SEASON
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Total Time 2 hrs
- Position a rack in the center of the oven and preheat to 325 degrees . Have ready a 5-by-9-inch loaf pan and a large roasting pan. In a heavy, medium saucepan, heat 3/4 cup sugar and 1/4 cup water over medium heat, stirring, until the sugar is dissolved. Increase the heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring, until the caramel is a dark amber, swirling the pan toward the end of cooking to even out the color, about 5 minutes. Immediately pour the caramel into the loaf pan and, using pot holders, tilt to coat the bottom and 1 inch up the sides (be careful; the pan will get very hot). Place the pan on a rack to cool.
- In a large bowl, whisk together the remaining 1 cup sugar, the eggs, egg yolks and salt. In a medium saucepan, bring the half-and-half and milk just to a simmer over medium heat. Whisking constantly, drizzle the milk mixture into the egg mixture in a slow, steady stream. Whisk in 1 tbsp. maple syrup and the vanilla.
- Pour the custard through a fine-mesh sieve into the loaf pan. Place the loaf pan in the roasting pan and place in the oven; pour enough cool water into the roasting pan to reach halfway up the sides of the loaf pan. Slide a sheet of foil on top of the loaf pan (but dont wrap it). Bake until a knife inserted about 1 inch from the edge of the flan comes out clean and the center is still very jiggly, about 1 1/2 hours (the flan will set as it cools). Discard the foil and transfer the loaf pan to a rack to cool slightly.
- Refrigerate, uncovered, until thoroughly chilled and set, at least 4 hours or up to 1 day. To serve, carefully run a table knife around the edge of the pan and invert the flan onto a platter. Drizzle a few tbsp. maple syrup over the top. Cut into slices and serve with the caramel-maple sauce.
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