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Suggest a better descriptionCook 1/2 cup maple syrup in a heavy saucepan over medium-high heat until syrup reaches hard ball stage (260 degrees). Pour immediately into 6 (6-ounce) custard cups coated with cooking spray; tip quickly to coat bottom of cups. Set aside. Place flour in a medium bowl; gradually add remaining 1 cup maple syrup, stirring with a wire whisk until blended. Add milk, vanilla, and eggs; beat at low speed of a mixer until well-blended. Pour evenly into prepared cups; place cups in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1 inch. Bake at 375 degrees for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from water; let cool completely on a wire rack. Cover and chill 2 hours. Yield: 6 servings. Per serving: 282 Calories; 4g Fat (12% calories from fat); 5g Protein; 58g Carbohydrate; 96mg Cholesterol; 74mg Sodium NOTES : To serve, loosen edges of custard with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custard cups onto plates. Drizzle any remaining syrup over custard. Recipe by: Cooking Light, March 1995, page 93 Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 186 | ||
Calories from Fat: 114 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 186.3mg | 6 % | |
Potassium 169.6mg | 4 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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