Recipe - Maple Caramel Flan

1 One half cup Maple syrup, divided
Vegetable cooking spray
2 teaspoon Allpurpose flour
2 cup 2% lowfat milk
1 teaspoon Vanilla extract
3 Eggs

Cook One half cup maple syrup in a heavy saucepan over mediumhigh heat until
syrup reaches hard ball stage (260 degrees). Pour immediately into 6
(6ounce) 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 wellblended. Pour evenly into prepared cups;
place cups in a 13 x 9inch 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 MCRecipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.