Maple Caramel Flan

Cooking Light
6 servings


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1 1/2 cups maple syrup, divided
Vegetable cooking spray
2 teaspoons all-purpose flour
2 cups 2% low-fat milk
1 teaspoon vanilla extract
3 eggs


Cook 1/2 cup maple syrup in a heavy saucepan over medium-high heat until syrup reaches hard ball stage (260°). Pour immediately into 6 (6-ounce) custard cups coated with cooking spray; tip quickly to coat bottom of cups. Set aside.

Place flour in a medium bowl; gradually add remaining 1 cup maple syrup, stirring with a wire whisk until blended. Add milk, vanilla, and eggs; beat at low speed of a mixer until well-blended. Pour evenly into prepared cups; place cups in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1 inch. Bake at 375° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from water; let cool completely on a wire rack. Cover and chill 2 hours.

To serve, loosen edges of custard with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custard cups onto plates. Drizzle any remaining syrup over custard.

Created date

June 2004

Nutritional Information

Calories 291
Caloriesfromfat 13 %
Fat 4.3 g
Satfat 1.8 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 5.9 g
Carbohydrate 58 g
Fiber 0.0 g
Cholesterol 113 mg
Iron 1.4 mg
Sodium 79 mg
Calcium 164 mg