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Maple Caramel Flan
Yield: 6 servings.

1 1/2 cups maple syrup, divided
vegetable cooking spray
2 teaspoons all-purpose flour
2 cups 2% low-fat milk
1 teaspoon vanilla extract
3 eggs

Cook 1/2 cup maple syrup in a heavy saucepan over medium-high heat
until syrup reaches hard ball stage (260 degrees). Pour immediately
into 6 (6-ounce) 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 well-blended. Pour evenly into prepared cups;
place cups in a 13 x 9-inch 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.

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


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