Ingredients
- 60 ml Québec maple syrup for the molds
- 4 large eggs
- 500 ml whole milk
- 250 ml heavy cream
- 60 ml Québec maple syrup for the custard
- 1 tsp vanilla extract
- 1 pinch fine salt
Method
- Pour 10 ml maple syrup into each of six ramekins and place them in a deep baking dish.
- Whisk the eggs, milk, cream, remaining maple syrup, vanilla, and salt without foaming.
- Strain into the ramekins and add boiling water to the baking dish halfway up their sides.
- Bake at 150 °C for 35–40 minutes, until just set; cool, then refrigerate for at least 3 hours.
- Run a knife around each flan and invert onto plates.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar, including the caramel
Conversion used: Replace the caramel and custard sugar with 120 ml maple syrup; omit the separate caramel-making step and use 10 ml syrup per mold; bake at 150 °C instead of 165 °C.
Why Quebec maple syrup: Maple forms a soft, pourable caramel-like layer and gives the custard a rounded toasted flavor. The technique is naturally suited to syrup because the flan is baked in a water bath.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →