Crown Royal Maple is truly a love at first sniffle. It has such a luscious flavor I’ve used it in
countless dishes since my first discovery, even Tiramisu!!!
This is one of my most requested recipes, even the owner of
the neighborhood liquor shop, the one who sold me the 2nd bottle of
Crown Royal Maple, wants some, too!!!
A Ingredients
Sugar 1/3 cup
Water 4 teaspoon
Hot water 4 teaspoon
Crown Royal Maple
½ teaspoon(optional)
B Ingredients
Milk
1 2/3 cup
Sugar
½ cup
C Ingredients
Egg 5 piece
Egg yolk 1 piece
Heavy whipping cream
½ cup
Directions:
1. Preheat oven to 325°F/160°C
2. Prepare 4-6 little oven-safe ceramic cups, spray with
cooking spray. Then place these cups
into a big roasting pan.
3. Boil a hot of water, the hot water should come half way
to the molds in roasting pan.
4. In a small sauce pan, heat the A 75g sugar and 20 g of
cold water until the edge is medium/dark amber color. Remove from heat and whisk in 4 teaspoon of
hot water and ½ tsp of Maple Whisky.
5. Heat B ingredients until almost boiling. Beat C ingredients in a big bowl until pale
yellow. Add the hot B ingredients into C
in a steady stream while beating. Don’t
add too fast or the eggs will scramble. Next,
beat in the heavy whipping cream. Sift
the custard to make sure no scramble eggs.
6. Divide the egg custard evenly into molds. Pour the hot water into the roasting pan,
water should come up to half way of the baking molds. Bake in the oven for 25-30 minutes
7. Remove the roasting pan from oven and let cool 15-20
minutes before serving. Run a knife
around the edges to release the flan, then invert it onto a small dessert
plate. Can also be served cold after
refrigeration. Keep in flan mold in frig
for about a week.
Servings: 6
