Maple Ricotta Flan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAPLE RICOTTA FLANS



Maple Ricotta Flans image

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

1/4 cup pure maple syrup, plus
1 teaspoon pure maple syrup
4 eggs, beaten
1 (15 ounce) container ricotta cheese
1/4 cup sugar
1 teaspoon vanilla
ground nutmeg (optional) or cinnamon (optional)

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



Maple Ricotta Flan image

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

1/4 cup pure maple sugar
4 beaten eggs
1 (15 ounce) container ricotta cheese
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon pure maple sugar
ground nutmeg (optional) or cinnamon (optional)

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 FLAN



Maple Flan image

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

1 3/4 cups maple syrup, preferably grade A dark amber
3 large eggs, beaten
5 large egg yolks, beaten
2 1/2 cups half-and-half
1/2 teaspoon coarse salt

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.

MAPLE FLAN IN A WALNUT CRUST



Maple Flan in a Walnut Crust image

Provided by Claudia Fleming

Categories     Milk/Cream     Food Processor     Egg     Nut     Dessert     Bake     Almond     Walnut     Fall     Chill     Maple Syrup

Yield Makes 8 servings

Number Of Ingredients 16

Maple Flan
1 cup maple syrup, preferably grade B
3 1/2 cups heavy cream
7 large egg yolks
1/8 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon light corn syrup
Whipped crème fraîche for serving, optional
Walnut Crust
1/4 cup walnuts
1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons almond flour
1/2 teaspoon salt

Steps:

  • 1. To prepare the flan, place the maple syrup in a large, heavy saucepan. Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
  • 2. Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
  • 3. In a large bowl, whisk the egg yolks until smooth. Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling. Pour the mixture into the saucepan, whisking the cream constantly. Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
  • 4. Preheat oven to 300°F. Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup. Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes. Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated. Work quickly so the caramel doesn't harden. If it does, rewarm it over low heat.
  • 5. Pour the maple custard into the caramel-coated cake pan. Place it in a baking pan and carefully move it to the oven rack. Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan. Cover the baking pan with foil and prick all over with a fork. Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam. Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer. Remove the flan from the baking pan and transfer to a rack. Let cool at room temperature, then cover and refrigerate overnight.
  • 6. To prepare the walnut crust, preheat oven to 350°F. Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes. Transfer the pan to a wire rack to cool.
  • 7. Using a food processor, pulse the walnuts until they are finely ground, then reserve. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, walnuts, and salt. Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until the dough just holds together. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap it and chill for at least 1 hour, until firm.
  • 8. Preheat oven to 325°F. On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round. Fit the dough into a 9-inch quiche pan. Trim away any excess dough, then use a fork to prick the crust all over. Bake the tart crust until it's pale golden, about 25 minutes. Transfer the pan to a wire rack to cool. (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
  • 9. To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell. Serve with whipped crème fraîche, if desired.
  • Variation
  • For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins. Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.

More about "maple ricotta flan recipes"

MAPLE FLAN IN RAMEKINS (LOW-CALORIE!) - COOKING WITH …
Apr 19, 2016 Add your milk, vanilla, eggs and salt. Beat with a mixer at low speed until well blended. Pour the milk mixture into a measuring cup or …
From cookingwithmammac.com
  • Preheat your oven to 375 degrees F. Grease 10 ramekins or 1 9-inch round cake pan with cooking spray. Beat your eggs and set them aside.
  • In a heavy saucepan, cook 1/2 cup of the maple syrup over medium-high heat, until it reaches the hard-ball stage (260 degrees F). You will need to insert a candy thermometer in the pan to monitor the temperature. It should take at least five minutes to reach this stage.
  • Immediately and very carefully pour the syrup (it will be extremely hot) into your greased ramekins, trying to keep the amounts even. (The longer the syrup sits in the pan, the darker it will become until it burns.)
  • Place your flour in a medium mixing bowl. Gradually add your remaining 1 cup of maple syrup, whisking until blended. Add your milk, vanilla, eggs and salt. Beat with a mixer at low speed until well blended.


MAPLE RICOTTA STUFFED CREPES - JO COOKS
Preheat oven to 375 F degrees. Lightly grease a casserole dish with cooking spray (my dish is 7×11 inches). Combine the filling: In a medium size bowl stir together the ricotta cheese, sugar, egg and raisins. Finish the dish: Fill each …
From jocooks.com


RICOTTA FLAN WITH MAPLE SYRUP ON TRIVET RECIPES
Maple syrup and ricotta cheese come together in this delicious and easy-to-make dessert. Ricotta Flan With Maple Syrup is an impressive dessert that can be made up to a day ahead …
From trivet.recipes


MAPLE RICOTTA FLAN RECIPE - DETAILS, CALORIES ... - RECIPEOFHEALTH
Get full Maple Ricotta Flan Recipe ingredients, how-to directions, calories and nutrition review. Rate this Maple Ricotta Flan recipe with 1/4 cup pure maple sugar, 4 beaten eggs, 1 (15 oz) …
From recipeofhealth.com


RICOTTA FLAN WITH MAPLE SYRUP - EAT MEDITERRANEAN FOOD
Nov 15, 2022 Preheat the oven to 325oF. Pour 1 tablespoon of maple syrup into the custard cups, swirling the maple syrup around the cup to coat on all sides. Place the custard cups into …
From eatmediterraneanfood.com


10+ BEST NEW BREAKFAST RECIPES YOU'LL WANT TO MAKE THIS FALL
14 hours ago Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be …
From eatingwell.com


PUMPKIN MAPLE MUFFINS - WENDY POLISI
Oct 4, 2024 When the muffins are slightly cooled but still warm (about 15 minutes), whisk together the sugar, maple syrup, and maple extract in a small bowl. Add water or milk 1 teaspoon at a time as needed to adjust the …
From wendypolisi.com


RICOTTA FLAN WITH MAPLE SYRUP | DEB - COPY ME THAT
Dec 29, 2023 1 15-oz container ricotta cheese 1 15-oz container ricotta cheese ¼ cup sugar ¼ cup sugar 1 tsp pure vanilla extract 1 tsp pure vanilla extract
From copymethat.com


LIGHTENED MAPLE CARROT FLAN - THE WIMPY VEGETARIAN
Nov 12, 2015 Preheat the oven to 325˚F. Simmer the carrots in water in a pot over medium-high heat until tender. Whisk together the eggs, yogurt, ricotta cheese, Half & Half, Parmesan cheese, 1 ½ tablespoon maple syrup and the …
From thewimpyvegetarian.com


CREAMIER RICOTTA CHEESE FLANS - THE FRAYED APRON
Instructions. Preheat the oven to 350℉. Line a baking dish with a double layer of paper towels and set the ramekins on the towels. To make the custard, use a stand mixer fitted with a whisk to beat both cheeses with 1 cup of sugar, …
From thefrayedapron.com


CLAUDIA FLEMING'S MAPLE FLAN - PASTRY AT HOME
Oct 12, 2020 Preheat the oven to 300˚F. Place 8 four-inch ramekins into a baking pan with high sides and set aside. Place the maple sugar and water in a small saucepan over high heat and cook, swirling the pan occasionally, until …
From pastryathome.com


MAPLE RICOTTA FLANS – RECIPE WISE
A scrumptious treat with a Canadian twist - Maple Ricotta Flans. by The Chef in Dessert. Prep 10 min
From recipewise.net


THE 16 RECIPES WE CAN'T WAIT TO MAKE THIS NOVEMBER
4 days ago To make up to 1 month ahead: Prepare the rolls through Step 6 and freeze. Before baking, let the rolls thaw overnight in the refrigerator and then rise at room temperature (about …
From allrecipes.com


RICOTTA SPREAD WITH MAPLE SYRUP - MAPLE FROM CANADA
Ingredients. 1/2 packet of flavourless gelatine; 1 egg white; 1/3 cup maple syrup (preferably amber syrup for its rich flavour) or maple sugar; 1 cup of ricotta cheese; 1/4 teaspoon ground ginger; Method. Swell and dissolve the …
From maplefromcanada.ca


MAPLE CRèME FLAN AND MAPLE-GLAZED PEARS RECIPE
Oct 31, 2002 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 ...
From bonappetit.com


WHIPPED RICOTTA WITH MAPLE SYRUP, CALABRIAN CHILES, AND GRILLED ...
Method. Place the ricotta, lemon zest, lemon juice, and salt in a food processor and puree. With the motor running, slowly drizzle in one tablespoon of the olive oil to emulsify into the ricotta. …
From maplefromcanada.com


MAPLE FLAN (REDUCED SUGAR) | AMERICA'S TEST KITCHEN …
Instructions. 1. Bring ½ cup maple syrup to simmer in small saucepan over medium heat. Once simmering, cook, stirring occasionally, until syrup reaches 260 degrees and smells slightly burnt, 5 to 8 minutes. Carefully pour syrup …
From americastestkitchen.com


BREAD WINNER - NETWORK TEN - 10 PLAY
1 day ago Maple Ice Cream. For the Maple Ice Cream, place all the ingredients into a saucepan and whisk to thoroughly combine. Place over low heat and gently heat, stirring constantly, until …
From 10play.com.au


RICOTTA FLAN — KITCHENWISE BY HELEN NASH
Grease a 10-by-1 1/2-inch flan dish with the butter. 2. Roast the almonds in a toaster oven at 350 degrees for 5 minutes, until golden. Cool. Finely grind them in a food processor. 3. In a …
From kitchenwisehn.com


Related Search