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 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
RICOTTA ALMOND FLAN
Make and share this Ricotta Almond Flan recipe from Food.com.
Provided by Candace Michelle
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Grind almonds in a food processor, then blend in ricotta, sugar, eggs, zest, rum, extract, and nutmeg. Butter a deep dish pie dish, pour in ricotta mixture.
- Bake at 325 for 30-35 mins or until center is set. Cool before cutting into wedges.
Nutrition Facts : Calories 193.9, Fat 8.8, SaturatedFat 4.6, Cholesterol 149.5, Sodium 79.3, Carbohydrate 16.7, Sugar 15.4, Protein 8.8
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
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