Maple Caramel Flan Recipes

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PUMPKIN FLAN WITH MAPLE CARAMEL



Pumpkin Flan with Maple Caramel image

Provided by Ina Garten

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.

Steps:

  • For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
  • Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
  • Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
  • Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

PUMPKIN FLAN WITH MAPLE CARAMEL



Pumpkin Flan with Maple Caramel image

Provided by Ina Garten

Categories     dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 13

3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F.
  • For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
  • Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don't combine.
  • Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don't tilt the pan or the caramel will run out!
  • Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

CARAMEL FLANS FROM EAGLE BRAND®



Caramel Flans from EAGLE BRAND® image

These classic individual flans are rich and creamy--a perfect dessert for any occasion.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h15m

Yield 8

Number Of Ingredients 9

¾ cup sugar
4 large eggs
1 ¾ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
½ teaspoon vanilla extract
⅛ teaspoon salt
1 cup sugar
¼ cup water
Ice

Steps:

  • Heat oven to 350 degrees F.
  • Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
  • Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.
  • Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
  • Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired.
  • Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.

Nutrition Facts : Calories 433.3 calories, Carbohydrate 59.7 g, Cholesterol 110.5 mg, Fat 7.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 143.2 mg, Sugar 59.6 g

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

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

¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

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

DELICIOUS MAPLE FLAN



Delicious Maple Flan image

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

1/2 cup maple syrup
3 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk

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 CARAMEL FLAN



Maple Caramel Flan image

Crown Royal Maple is truly a love at first sniffle. It has such a luscious flavor I've used it in countless dishes since my first discovery, even Tiramisu!!! This is one of my most requested recipes, even the owner of the neighborhood liquor shop, the one who sold me the 2nd bottle of Crown Royal Maple, wants some, too!!!

Provided by Bella Fivestarskitc

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup sugar
4 teaspoons water
4 teaspoons hot water
1/2 teaspoon Crown Royal whiskey, maple (optional)
1 2/3 cups milk
1/2 cup sugar
5 pieces eggs
1 piece egg yolk
1/2 cup heavy whipping cream

Steps:

  • 1. Preheat oven to 325 degree F/160 degree Celsius.
  • 2. Prepare 4-6 little oven-safe ceramic cups, spray with cooking spray. Then place these cups into a big roasting pan.
  • 3. Boil a hot of water, the hot water should come half way to the molds in roasting pan.
  • 4. In a small sauce pan, heat the 75g sugar and 20 g of cold water until the edge is medium/dark amber color. Remove from heat and whisk in 4 teaspoon of hot water and ½ tsp of Maple Whisky.
  • 5. Heat milk and 1/2 cup sugar until almost boiling. Beat the eggs and egg yolk in a big bowl until pale yellow. Add the hot milk into the egg mixture in a steady stream while beating. Don't add too fast or the eggs will scramble. Sift the custard to make sure no scramble eggs.
  • 6. Divide the egg custard evenly into molds. Pour the hot water into the roasting pan, water should come up to half way of the ceramic cups. Bake in the oven for 25-30 minutes.
  • 7. Remove the roasting pan from oven and let cool 15-20 minutes before serving. Run a knife around the edges to release the flan, then invert it onto a small dessert plate. Can also be served cold after refrigeration. Keep in flan mold in frig for about a week.
  • 8. To see a video on how to make this flan. http://youtu.be/Pa9L9yrn1TM.

MAPLE FLAN



Maple Flan image

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

1 3/4 cups maple syrup, preferably grade A dark amber
3 large eggs, beaten
5 large egg yolks, beaten
2 1/2 cups half-and-half
1/2 teaspoon coarse salt

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.

MAPLE FLAN IN A WALNUT CRUST



Maple Flan in a Walnut Crust image

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

Maple Flan
1 cup maple syrup, preferably grade B
3 1/2 cups heavy cream
7 large egg yolks
1/8 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon light corn syrup
Whipped crème fraîche for serving, optional
Walnut Crust
1/4 cup walnuts
1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons almond flour
1/2 teaspoon salt

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.

TRADITIONAL CARAMEL FLAN



Traditional Caramel Flan image

This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.-Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 5

1-1/4 cups sugar, divided
2-3/4 cups milk
5 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 157mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.

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SPICED MAPLE PUMPKIN FLAN - RECIPE WINNERS
Instructions. preheat oven to 175c (350f) on bake, not fan. have ready a 20cm x 5cm (8 inch x 2 inch) round cake tin (not springform) place sugar, maple syrup and water in a small pot. bring to a boil swirling the pan (don't stir) to dissolve the sugar.
From recipewinners.com
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CARAMEL FLANS - BETTER HOMES & GARDENS
Step 1. To caramelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir (see photo 1, below). Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden ...
From bhg.com
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LIME FLAN WITH COCONUT CARAMEL - RICARDO
Coconut Caramel. In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture begins to turn golden. Remove from the heat and add the coconut. Allow the caramel to brown and quickly pour into a 20-cm (8-inch) in diameter soufflé dish. Let cool. Lime Flan
From ricardocuisine.com
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CLASSIC CARAMEL FLAN RECIPE (HOMEMADE & EASY!) - AVERIE COOKS
2021-03-22 Instructions. Preheat oven to 350F and place a 9-inch glass pie dish in the oven while it’s preheating. To a 2-cup glass measuring cup, add the granulated sugar, water, no need to stir, place the cup in the microwave and heat on high power for about 7 to 10 minutes or until it turns into a light-colored caramel sauce.
From averiecooks.com
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PUMPKIN FLAN WITH MAPLE CARAMEL RECIPES - FOOD NEWS
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer.
From foodnewsnews.com
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FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
Our Best Butter Tart-Inspired Recipes. Food Network Canada Editors. Great Canadian Cookbook. Three Simple Ways to Cook Bannock. 4.3. 1 loaf. Fire Masters. Chef Jenni Lassard’s Take on Outdoor Grilling, Pork and Fire Masters. Amber Dowling. Bake With Anna Olson. Anna Olson's Classic Cornbread. 2.9. 50 min . 16 - 25 servings. Fire Masters. Watch and Listen to …
From foodnetwork.ca
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CARAMEL FLAN | MARIE MORIN
The smooth cream and generous layer of caramel will delight your taste buds. This creamy recipe will surely bring you back to the sweet flavors of your childhood. Ingredients and nutritional values Ingredients : Cream (milk, cream, mono and diglycerides, disodium phosphate, sodium citrate, carrageenan), liquid whole eg
From marie-morin.ca
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CARAMEL FLAN: THE PERFECT CREAMY DESSERT FOR ANY OCCASION
2019-08-02 Make the Caramel: In a medium nonstick saucepan over medium-high heat, add sugar and glucose syrup; cook until the sugar begins to melt. Swirl the saucepan over the heat until the syrup darkens to a medium amber color, about …
From camilamade.com
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MAPLE-CHOCOLATE CARAMEL WITH FLEUR DE SEL | MAPLE FROM CANADA
2 3/4 cups maple syrup (preferably amber syrup for its rich flavour) 3 3/4 cups maple sugar; 3 cups 35%, warmed; 1 1/2 cup milk chocolate, grated; 2 tsp fleur de sel; 3 3/4 cups unsalted butter, cubed; Method. In a saucepan, over medium heat, reduce the maple syrup to about 500 ml (2 cups). Add the maple sugar and cook without stirring until ...
From maplefromcanada.ca
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ORANGE FLAN WITH ANISE MAPLE CARAMEL RECIPE - RUNAMOK MAPLE
2021-03-09 For the caramel, put the sugar, orange juice and Anise Infused Maple in a small sauce pan and heat over medium flame. Let the mixture come to a low boil and cook until it is reduced by a third (or simply thickened). Immediately pour the caramel into the ramekins, distributing evenly and let cool. In a medium saucepan, add the zest, orange juice ...
From runamokmaple.com
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Top Asked Questions

How do you make caramel with maple syrup and water?
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer.
How do you get the caramel out of a flan?
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan.
What is the best way to make caramel apples?
For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer.
How do you serve flan with caramel sauce?
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

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