Maple Creme Flan With Maple Glazed Pears Recipes

MAPLE CRèME FLAN WITH MAPLE-GLAZED PEARS

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.

MAPLE CREAM CHEESE GLAZE

Steps:

• Beat powdered sugar, butter, cream cheese and 3 tablespoons of the syrup in large bowl with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will drip down side of cake.

PEARS GLAZED WITH MAPLE SYRUP

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

DELICIOUS MAPLE FLAN

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.,

MAPLE FLAN

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.

RICH MAPLE CREME FLAN

Steps:

• Preheat oven to 350°F.
• Mix beaten eggs, milk and maple syrup.
• On the stove top, combine water and sugar.
• Cook until sugar turns golden brown.
• Line bottoms of custard cups with sugar syrup, about a tablespoon in each cup.
• Discard leftovers.
• If you are using a baking dish instead of custard cups line the bottom of the baking dish with sugar mixture.
• Discard extra syrup.
• Fill the cups/dish with custard mixture.
• Bake in a water bath for around 1 hour or until a knife comes out clean from the center.
• Chill for 3 hours before serving.

PEAR & MAPLE CREAM PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line a baking sheet with parchment paper. Trace a 9-in. circle on the parchment paper; invert paper., Preheat oven to 275°. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in pecans., Spread meringue over circle, shaping a shallow well in center using the back of a spoon. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringue in oven 1 hour., Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk 1/2 cup maple syrup, egg, egg yolk, brown sugar and cornstarch until blended but not foamy. Slowly whisk in hot cream. Return all to pan; cook and stir over medium heat until thickened and a thermometer reads 170°. Immediately transfer to a clean bowl. Cool 30 minutes, stirring occasionally. Press plastic wrap onto surface of filling; refrigerate until cold., Remove meringue from oven; cool completely on baking sheet. Preheat broiler. Thinly slice wide end of each pear, leaving stem end attached. Blot dry. Place on a foil-lined baking sheet; spread slices to fan. Brush pears with remaining maple syrup. Broil 3-4 in. from heat 7-8 minutes or until lightly browned. Cool completely., To serve, remove meringue from paper; place on a serving plate. Fill with maple cream. Arrange cooled pears over top. Refrigerate leftovers.

MAPLE CREME FLAN WITH MAPLE-GLAZED PEARS

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 in sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolved.
• 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 9x5x3-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 creme fraiche 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.

MAPLE FLAN IN A WALNUT CRUST

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.