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Maple Caramel Flan

Yield 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.