Maple Flan
Flan is traced back to ancient Rome when eggs were made into custards due to an egg surplus for both sweet and savory tastes. Later, it got its name from the French word flaon, which comes from the Old German flado, a “flat cake.”
Ingredients
1¼ cup raw cream
⅔ cup maple syrup
1 large pasture-raised egg
3 large pasture-raised egg yolks
¼ tsp unrefined salt
Directions
Pour 2/3 cup water into a saucepan. Remember the line that this measurement reaches in the pan.
Boil 3/4 cup of the maple syrup in a saucepan over medium heat, turn the heat down to a simmer, and reduce to the 2/3 cup line.
Let cool until the foam on top is reduced. Pour this into an 8″ round pan or individual ramekins to coat the bottom. Combine and whisk together the remaining ingredients. Ensure no foam is formed by mixing.
Pour this into the baking dish or individual ramekins. Do not mix the bottom syrup with the rest of this mix. Allow them to remain separate.
Gently place in a Bain Marie in the center of a 325° oven for about 50-60 minutes until the edges are set but the center is still wobbly.
Carefully remove from the water and let cool.
Refrigerate for at least 4 hours. Turn over onto a plate or plates to let slowly slide out to serve.
Notes:
Look up “Bain Marie setup” for further instructions.
If the water boils, the oven is too hot. If the water evaporates before the flan is done cooking, add more hot water.
