Maple Caramel Flan

Ingredients

• 3  eggs 
• 2 teaspoons flour all-purpose
• 2 cups milk 2% low-fat
• 1.5 cups maple syrup divided
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• spatula

Directions

1. Cook 1/2 cup maple syrup in a heavy saucepan over medium-high heat until syrup reaches hard ball stage (260).
2. Pour immediately into 6 (6-ounce) custard cups coated with cooking spray; tip quickly to coat bottom of cups. Set aside.
3. Place flour in a medium bowl; gradually add remaining 1 cup maple syrup, stirring with a wire whisk until blended.
4. Add milk, vanilla, and eggs; beat at low speed of a mixer until well-blended.
5. Pour evenly into prepared cups; place cups in a 13 x 9-inch baking pan.
6. Add hot water to pan to a depth of 1 inch.
7. Bake at 375 for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
8. Remove cups from water; let cool completely on a wire rack. Cover and chill 2 hours.
9. To serve, loosen edges of custard with a knife or rubber spatula.
10. Place a dessert plate, upside down, on top of each cup; invert custard cups onto plates.
11. Drizzle any remaining syrup over custard.