Best Maple Crème Flan With Maple Glazed Pears Recipes

MAPLE CARAMEL FLAN

Steps:

• 1. Preheat oven to 325 degree F/160 degree Celsius.
• 2. Prepare 4-6 little oven-safe ceramic cups, spray with cooking spray. Then place these cups into a big roasting pan.
• 3. Boil a hot of water, the hot water should come half way to the molds in roasting pan.
• 4. In a small sauce pan, heat the 75g sugar and 20 g of cold water until the edge is medium/dark amber color. Remove from heat and whisk in 4 teaspoon of hot water and ½ tsp of Maple Whisky.
• 5. Heat milk and 1/2 cup sugar until almost boiling. Beat the eggs and egg yolk in a big bowl until pale yellow. Add the hot milk into the egg mixture in a steady stream while beating. Don't add too fast or the eggs will scramble. Sift the custard to make sure no scramble eggs.
• 6. Divide the egg custard evenly into molds. Pour the hot water into the roasting pan, water should come up to half way of the ceramic cups. Bake in the oven for 25-30 minutes.
• 7. Remove the roasting pan from oven and let cool 15-20 minutes before serving. Run a knife around the edges to release the flan, then invert it onto a small dessert plate. Can also be served cold after refrigeration. Keep in flan mold in frig for about a week.
• 8. To see a video on how to make this flan. http://youtu.be/Pa9L9yrn1TM.

PEARS GLAZED WITH MAPLE SYRUP

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

GLAZED PEARS

Steps:

• In a large bowl, mix the lemon juice with 2 cups of water.
• Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
• Drain pears and pat dry with paper towels.
• In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
• Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

MAPLE FLAN

Steps:

• Preheat oven to 325 degrees. Bring 1 cup maple syrup to a boil in a medium saucepan over medium heat. Boil, stirring occasionally, until reduced to 2/3 cup, about 10 minutes. Remove from heat and let cool just until foam subsides. Pour into an 8-inch round cake pan, tilting pan to evenly coat bottom and sides to rim. Place cake pan in center of a roasting pan.
• Gently whisk together eggs, egg yolks, half-and-half, salt, and remaining 3/4 cup syrup in a bowl. Skim off and discard any foam from surface. Pour mixture through a fine-mesh sieve into cake pan. Pour enough scalding-hot water into roasting pan to come halfway up sides of cake pan.
• Bake until flan is set along edges but still very wobbly in center, 50 to 60 minutes. (Flan will continue to set as it cools.) Carefully remove pan from hot-water bath and place on a wire rack; let cool completely. Cover and refrigerate until cold, at least 4 hours.
• When ready to serve, run a thin-bladed knife between flan and sides of pan to loosen. Place a rimmed plate or platter upside down over pan, then hold onto pan and plate and quickly invert together. Carefully lift pan, tapping on bottom if necessary to release flan. Cut into wedges and serve immediately.