Flan is a staple dessert in Latin-American culture. Everyone has their own technique and extra touches they incorporate. My grandma's secret ingredient was maple syrup. Yep, you heard that right. It gives this flan such a unique rich maple-y flavor, its to die for! For me, this delicate custard was the beginning of my journey as a self-taught pastry chef. Queso de leche, as most Ecuadorians refer to flan, was the first homemade dessert my grandmother, Toyita, taught me how to make.
I clearly remember how she made me really, and I mean REALLY pay close attention to her every move. She emphasized the most important rule which was that once you started making this custard, NO ONE ELSE could put their hands in and help in the process. This was a solo task from concept to completion. If this was not followed through, your custard would separate and just be a sad mess. Now, I don't know if I ever believed this to be 100% true, but never have I dared to break this sacred rule thanks to my belief in superstitions. So, just listen to Toyita, and you'll be cool.
Now, onto the recipe...
1 can condensed milk
1 can evaporated milk
1 tsp. pure vanilla
1/4 c. maple syrup
1/2 c. sugar
2 tbsp. water
CUSTARD: In a blender, beat eggs until they have doubled in volume. Incorporate the rest of ingredients. TOPPING: Heat sugar and water in small skillet, stirring constantly until sugar melts and turns light golden brown. Remove from heat and gently sir in maple syrup. Pour caramel sauce into a standard bundt pan. Coat bottom and partway up sides (approximately 2 inches). Pour custard into bundt pan. Cover with aluminum foil and place bundt pan inside a larger baking dish filled with hot water which comes at least 1 inch up sides of dish. Bake 50 minutes at 325 degrees. Time varies per oven.
Hope you all enjoy this delicious recipe and let me know what you guys think in the comments below. Until next time! Besos!