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.
LECHE FLAN
My mom would always make this Filipino leche flan for dessert for me and I always loved it.
Provided by Hannah
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
- Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
- Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 55.4 g, Cholesterol 335.9 mg, Fat 14 g, Protein 10.6 g, SaturatedFat 7 g, Sodium 118.8 mg, Sugar 54.6 g
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.
FLAN DE LECHE
This traditional Iberian flan, is now sometimes called "Flan a la Antigua," or Flan of the Past. That's because it doesn't include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology - blender and microwave - to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.
Provided by Julia Moskin
Categories custards and puddings, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
- Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
- Heat oven to 325 degrees.
- In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
- In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
- Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
- Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
- Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
- To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 54 grams, TransFat 0 grams
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.
MAPLE ALMOND FLAN (SOUTH BEACH DIET PHASE 1)
From most recent book. Haven't tried A traditional Spanish dessert, flan is a creamy custard baked with a sugar based caramel, which creates a toasty tasting sweet sauce. In this version, sugar free maple syrup is drizzled on top to create a similar effect. The maple taste is the perfect complement to toasted silvered almonds.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. Transfer almonds to a cutting board to cool. Roughly chop and set aside.
- Meanwhile, in a small saucepan, combine evaporated milk and fat free milk wand heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
- In a large bowl, whisk together egg substitute, sugar substitute and almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
- Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight.
- Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.
Nutrition Facts : Calories 113.3, Fat 2.7, SaturatedFat 0.3, Cholesterol 2.7, Sodium 138.9, Carbohydrate 13, Fiber 0.6, Sugar 10.5, Protein 9.4
More about "maple leche flan food"
SILKY MAPLE FLAN - RACHAEL RAY IN SEASON
From rachaelraymag.com
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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