Maple Creme Flan With Maple-Glazed Pears

Recipe Ingredients

		Flan
1 cup	328g / 11oz	Pure maple syrup
3 1/2 cups	829ml	Whipping cream
7 cups	1386g / 48oz	Egg yolks (large)
1/8 teaspoon	0.6ml	Salt
2/3 cup	131g / 4.6oz	Sugar
1/4 cup	59ml	Water
1/2 teaspoon	2.5ml	Light corn syrup
		Pears
1 tablespoon	15ml	Unsalted butter
3		Ripe Bartlett pears - unpeeled, quartered,
		And cored
1/4 cup	82g / 2.9oz	Pure maple syrup
1/4 cup	59ml	Crème fraîche or sour cream
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

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 degrees. 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 1/4- by 5 1/4- by 3-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 degrees. 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 degrees. 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.

This recipe yields 12 servings.

Source:
Bon Appetit, November 2002

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