Maple Caramel Flan Recipe - Cooking Index
Maple Caramel Flan Recipe - Cooking Index
| 1 1/2 cups | 492g / 17oz | Maple syrup - divided |
| Vegetable cooking spray | ||
| 2 teaspoons | 10ml | All-purpose flour |
| 2 cups | 474ml | 2% low-fat milk |
| 1 teaspoon | 5ml | Vanilla extract |
| 3 | Eggs |
Cook 1/2 cup maple syrup in a heavy saucepan over medium-high heat until syrup reaches hard ball stage (260F). Pour immediately into 6 (6-ounce) custard cups coated with cooking spray; tip quickly to coat bottom of cups. Set aside.
Place flour in a medium bowl; gradually add remaining 1 cup maple syrup, stirring with a wire whisk until blended. Add milk, vanilla, and eggs; beat at low speed of a mixer until well-blended. Pour evenly into prepared cups; place cups in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1 inch.
Bake at 375F for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from water; let cool completely on a wire rack. Cover and chill 2 hours.
Yield: 6 servings.
Source:
Cooking Light, March 1995, page 93
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