Maple Flan

Flan is a dessert that I've been wanting to learn how to do right for awhile, since it's one of the standard Cuban desserts. And since we're a little unclear on whether or not caramel is starchy I decided to take a different (but equally delicious) route with our flan and use maple syrup. Roi says that this recipe is more like a "restaurant" version of flan as opposed to a "homestyle" version. I'm not really sure what that means but I'm taking it as a compliment. This recipe makes unbelievable creamy flan, and real maple syrup is the perfect compliment.

This recipe is adapted from the flan recipe in America's Test Kitchen Cooking for Two 2009 cookbook. I doubled the recipe and exchanged the caramel for maple, but other than that, the recipe was perfect.

{adding the maple to the ramekins}

{adding the custard to the ramekins}

{in the oven}

{baked custards}

Maple Flan
makes 4 servings
1/4 cup real maple syrup (not a corn syrup substitute! gross!)
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 cup milk (I used whole milk, but you can use any type)
1 cup sweetened condensed milk
1/4 teaspoon grated lemon zest

1.) Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bring a kettle of water to a boil. Place a kitchen towel at the bottom of a 9X13 inch baking pan. Grease four 6-ounce ramekins, divide maple syrup between the ramekins and place them on the towel.
2.) Whisk the egg and egg yolk together in a medium bowl. Whisk in the milk, sweetened condensed milk, and lemon zest until thoroughly combined. Divide the custard evenly between the four ramekins.
3.) Place the baking pan in the oven and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake the custards until the centers are just barely set, 25-30 minutes.
4.) Carefully remove the ramekins from the water bath and let the custards cool to room temperature, about 1 hour. Cover the ramekins tightly with plastic wrap and refrigerate until cold, at least 2 hours or up to 1 day.
5.) Run a small knife around one of the ramekins to loosen the custard. Place an inverted serving plate over the top and quickly flip the custard onto the plate, drizzling any extra maple over the top. Repeat with the remaining custard and serve.