MAPLE RICOTTA FLAN
This recipe came from Better Homes and Gardens December 2005 Issue. A leaf-shape cookie gives the flan a seasonal look.
Provided by InAHurry
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325. Divide the 1/4 cup maple syrup among six 6 ounce custard cups to coat bottoms evenly.
- In a bowl combine eggs, cheese, sugar, vanilla and remaining teaspoon maple syrup. Mix until well combined but not foamy. Place the custard cups in a 3 quart rectangular baking dish. Divide egg mixture among custard cups. Sprinkle with nutmeg or cinnamon. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
- Remove cups from water. Cool completly in custard cups. Cover and chill until serving time. To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a desert plate over each flan, turn custard cup and plate over together.
Nutrition Facts : Calories 234.7, Fat 12.9, SaturatedFat 7.2, Cholesterol 178.6, Sodium 109.4, Carbohydrate 16.8, Sugar 14.4, Protein 12.5
MAPLE RICOTTA FLANS
A deceptively easy and impressive dessert that can be made up to a day ahead and stored in the fridge until serving.
Provided by akgrown
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325*. Divide 1/4 cup maple syrup among six 6oz custard cups; tilt custard cups to coat evenly.
- In a bowl combine eggs, cheese, sugar, vanilla, and remaining tsp of maple syrup. Mix until well combined but not foamy.
- Place the custard cups in a 9x13 dish. Divide egg mixture among custard cups. Sprinkle with nutmeg. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40-45 mins or until a toothpick inserted near the centers comes out clean.
- Remove cups from water. Cool completely in custard cups. Cover and chill until serving time.
- To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a dessert plate over each flan; turn custard cup and plate over together.
Nutrition Facts : Calories 247.4, Fat 12.8, SaturatedFat 7.2, Cholesterol 161.6, Sodium 111.2, Carbohydrate 20.4, Sugar 17.3, Protein 12.5
MAPLE CARAMEL FLAN
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
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
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.
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