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maple syrup heavy cream egg yolks salt sugar light corn syrup serving walnuts unsalted butter sugar egg flour almond flour salt
Viewed: 41 - Published at: 2 years agoIngredients
- 1 cup maple syrup, preferably grade B
- 3 1/2 cups heavy cream
- 7 large egg yolks
- 1/8 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar
- 1/2 teaspoon light corn syrup
- Whipped creme fraiche for serving, optional
- 1/4 cup walnuts
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup confectioners' sugar
- 1 large egg, lightly beaten
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons almond flour
- 1/2 teaspoon salt
Method
- 1.
- To prepare the flan, place the maple syrup in a large, heavy saucepan.
- Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
- 2.
- Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
- 3.
- In a large bowl, whisk the egg yolks until smooth.
- Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling.
- Pour the mixture into the saucepan, whisking the cream constantly.
- Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
- 4.
- Preheat oven to 300F.
- Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup.
- Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes.
- Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated.
- Work quickly so the caramel doesn't harden.
- If it does, rewarm it over low heat.
- 5.
- Pour the maple custard into the caramel-coated cake pan.
- Place it in a baking pan and carefully move it to the oven rack.
- Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan.
- Cover the baking pan with foil and prick all over with a fork.
- Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam.
- Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer.
- Remove the flan from the baking pan and transfer to a rack.
- Let cool at room temperature, then cover and refrigerate overnight.
- 6.
- To prepare the walnut crust, preheat oven to 350F.
- Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes.
- Transfer the pan to a wire rack to cool.
- 7.
- Using a food processor, pulse the walnuts until they are finely ground, then reserve.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
- Beat in the egg.
- In a medium bowl, whisk together the flour, almond flour, walnuts, and salt.
- Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions.
- Mix until the dough just holds together.
- Scrape the dough onto a piece of plastic wrap and form it into a disk.
- Wrap it and chill for at least 1 hour, until firm.
- 8.
- Preheat oven to 325F.
- On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round.
- Fit the dough into a 9-inch quiche pan.
- Trim away any excess dough, then use a fork to prick the crust all over.
- Bake the tart crust until it's pale golden, about 25 minutes.
- Transfer the pan to a wire rack to cool.
- (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
- 9.
- To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell.
- Serve with whipped creme fraiche, if desired.
- For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins.
- Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.