If you’re looking for a dessert that’s both elegant and indulgent, Maple Caramel Flan is your answer. This custard delight combines the rich, deep flavors of caramel with the warm sweetness of maple syrup, making it perfect for fall gatherings or any time you want to impress with minimal effort.
Granulated sugar forms the base of our caramel, creating that beautiful golden layer on top. Water helps dissolve the sugar and control the caramelization process. Maple syrup adds a warm, woodsy sweetness that sets this flan apart from the usual. Eggs provide the structure, turning our mixture into a creamy custard. Sweetened condensed milk brings richness and sweetness, while evaporated milk adds a smooth, slightly caramelized flavor. Vanilla extract enhances all the flavors, giving the flan a fragrant finish. Finally, a pinch of salt balances the sweetness and intensifies the flavors.
This flan is delightful on its own, but for an extra touch, serve it with a dollop of whipped cream or a sprinkle of toasted nuts. If you're feeling indulgent, pair it with a scoop of vanilla ice cream or a drizzle of additional maple syrup for a decadent experience.
Start by preheating your oven to 350°F (175°C). This ensures it's ready when you are. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir occasionally until the sugar dissolves completely and transforms into a golden brown caramel. Once you achieve that perfect color, remove the pan from the heat and quickly stir in the maple syrup. This step adds a depth of flavor and a unique twist to the usual caramel.
Carefully pour the hot caramel into a 9-inch round cake pan or flan mold. Swirl the pan to make sure the caramel coats the bottom evenly. Now, in a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until the mixture is smooth. This is your custard base.
Pour the custard over the caramel in the prepared pan. To ensure the flan cooks evenly, place the pan in a larger baking dish and fill the dish with hot water about halfway up the sides of the flan pan, creating a water bath. This gentle cooking method prevents the custard from curdling. Bake in the preheated oven for 55-60 minutes, or until the center is just set but still jiggles slightly.
Once baked, remove the flan from the oven and let it cool to room temperature. Then, transfer it to the refrigerator and chill for at least 4 hours, or overnight if you can. This chilling time helps the flavors meld and the custard firm up perfectly. To serve, run a knife around the edges of the flan, place a serving plate on top of the pan, and invert. The caramel should flow over the custard, creating a luscious sauce.
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