Maple Leche Flan Recipes

MAPLE FLAN

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

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.

DELICIOUS MAPLE FLAN

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.,

MAPLE LECHE FLAN

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.

LECHE FLAN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5-6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
• Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
• Pour the custard into the pan with the caramel. Cover the pan with foil.
• Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
• Carefully transfer to the oven and bake for 35-40 minutes, until the flan is fully set.
• Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
• When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
• Enjoy!

FILIPINO LECHE FLAN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine 1 cup 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. Line the inside of a flan mold with the caramel mixture, tilting the mold to make sure the whole surface is covered.
• Combine remaining 1 cup sugar, evaporated milk, egg yolks, and lime zest in a bowl. Gently mix, not beat, until yolks are all broken and blended. Strain the custard through a sieve to remove the zest. Pour mixture into the flan mold. Place flan mold in a larger baking pan filled with water.
• Bake in the preheated oven until firm, about 2 hours.