Maple Cinnamon Flan
A decadent dessert that combines the rich creaminess of traditional egg custard with the delightful sweetness of New Brunswick maple syrup and the comforting warmth of Barbour’s cinnamon. The perfect fall finale.Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- 6 larger or 10-12 smaller ramekins - the size you choose will dictate how tall the flans will be
- 9 x 13 baking dish
- Tongs + oven mitts
- Large 4 cup pourable measuring cup
- Pitcher used for the “water bath”
Ingredients
CUSTARD BASE
- 3 eggs
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/2 tsp cinnamon
- 1 pinch of salt
MAPLE BASE/TOPPER
- 6 Tbsp. good real maple syrup (less if you’re using smaller dishes)
- Pinch of kosher salt
Instructions
- Preheat the oven to 350 F.
- In a large bowl add all the ingredients for the custard base.
- Using an electric mixer, beat on low, then medium until all of the ingredients are a little frothy. Then set the bowl aside until the bubbles settle.
- Spoon 1 tablespoon of maple syrup into each of the ramekins, then swirl around until it coats the inside of the dishes as well as up the sides.
- Carefully pour the egg mixture into the ramekins until they are filled up 3/4 of the way.
- Gently place each ramekin into a 9×13 baking dish. If your ramekins are large, you will need 2 pans.
- Now we want to make a “water bath”. This is super simple, using a 2-4 cup measuring cup, add warm water. In total you want to add about 4 cups. Carefully and slowly pour the hot water into the baking dish until the water comes up the sides of the ramekins, about half way.
- Gently place your baking dish into the oven, making sure none of the water sloshes into the custard cups.
- Bake at 350 F for about 50-60 minutes. Check after about 45 minutes. You want the custard to be set with just a little tiny bit of jiggle in the centre.
- CAREFULLY take the pan out of the oven and using tongs or oven mitts, very carefully lift the custard dishes from the water bath, placing them on a cooling rack. Conversely you can also place the dishes onto a baking sheet and get into the fridge for an hour or until you’re ready to serve.
- Once they’ve cooled completely, using a sharp knife, slide the knife down the inside of the dish, and do a slow lap around, releasing the custard from the sides of the dish.
- When you are ready to serve, invert each custard cup upside down on a little plate, flipping quickly so the maple syrup pools underneath the custard. Enjoy!
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
