Maple Crème Flan with Maple-Glazed Pears

Name: Maple Crème Flan with Maple-Glazed Pears
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 3 ripe Bartlett pears, unpeeled, quartered, cored; 1 teaspoons light corn syrup; 59 milliliters crème fraîche or sour cream; 7 larges egg yolks; 59 milliliters pure maple syrup; 0 teaspoons salt; 158 milliliters sugar; 1 Tbsp unsalted butter; 59 milliliters water; 828 milliliters whipping cream

Maple Crème Flan with Maple-Glazed Pears might be just the European recipe you are searching for. One serving contains 381 calories, 3g of protein, and 30g of fat. This gluten free and vegetarian recipe serves 12. Head to the store and pick up salt, egg yolks, butter, and a few other things to make it today. It works well as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.

Ingredients you will need

Maple Syrup

Cream

Equipment you will use

Sauce Pan

Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture.

Ingredients you will need

Egg Yolk

Cream

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Whisk

Bowl

Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.

Ingredients you will need

Custard

Salt

Equipment you will use

Whisk

Bowl

Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.

Ingredients you will need

Light Corn Syrup

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Oven

Frying Pan

Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides.

Ingredients you will need

Syrup

Equipment you will use

Loaf Pan

Let stand 10 minutes.

Pour custard into pan with syrup.

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Custard

Syrup

Equipment you will use

Frying Pan

Place loaf pan in large roasting pan.

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Roasting Pan

Loaf Pan

Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Loaf Pan

Aluminum Foil

Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer.

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Oven

Frying Pan

Remove flan from water.

Ingredients you will need

Water

Transfer to rack; cool to room temperature. Cover and refrigerate overnight.

Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil.

Ingredients you will need

Maple Syrup

Butter

Pear

Equipment you will use

Frying Pan

Oven

Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate.

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Pear

Equipment you will use

Slotted Spoon

Oven

Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.

Ingredients you will need

Creme Fraiche

Pear

Sauce

Salt

Equipment you will use

Frying Pan

Whisk

Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.

Ingredients you will need

Pear

Sauce

Equipment you will use

Knife

Equipment

Ingredients

Servings:

ripe Bartlett pears, unpeeled, quartered, cored 1teaspoons

light corn syrup 59milliliters

crème fraîche or sour cream 7larges

egg yolks 59milliliters

pure maple syrup 0teaspoons

salt 158milliliters

sugar 1Tbsp

unsalted butter 59milliliters

water 828milliliters

whipping cream

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Parador Tempranillo with a 4.1 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.