Imagine a dessert so creamy, so decadent, that it transports you to a French patisserie with just one spoonful. Our Maple Vanilla Yogurt Flan is not just a dessert—it's a luxurious experience that combines the rich smoothness of cream, the natural sweetness of maple syrup, and the tangy sophistication of yogurt. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin
- 1/4 cup cold water
- 1/2 cup plain yogurt
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom, allowing the gelatin to absorb the liquid and soften completely.
- In a medium saucepan, combine heavy cream and maple syrup. Heat over medium-low heat, stirring occasionally, until the mixture is warm and the maple syrup is fully dissolved. Do not let it boil.
- Remove the cream mixture from heat and add the bloomed gelatin, whisking continuously until the gelatin is completely dissolved and integrated into the cream.
- Add vanilla extract to the warm cream mixture and stir to combine thoroughly.
- Let the mixture cool for about 10 minutes, then gently whisk in the plain yogurt until smooth and well incorporated.
- Strain the mixture through a fine-mesh sieve to ensure a silky smooth texture and remove any potential gelatin lumps.
- Pour the mixture into individual ramekins or a large mold, filling each container almost to the top.
- Refrigerate for at least 4 hours or overnight, allowing the flan/panna cotta to set completely and develop a firm, creamy consistency.
- Before serving, you can optionally garnish with additional maple syrup, fresh berries, or a sprinkle of vanilla bean seeds.
- To unmold, briefly dip the ramekins in warm water and invert onto serving plates, allowing the dessert to slide out smoothly.
Tips
- Gelatin is Key: Always bloom your gelatin in cold water first to ensure smooth, lump-free integration.
- Temperature Matters: Heat your cream mixture gently to prevent scorching and maintain a silky texture.
- Strain for Perfection: Using a fine-mesh sieve guarantees an ultra-smooth, professional-looking dessert.
- Patience is Crucial: Allow at least 4 hours of chilling time for the perfect set.
- Unmolding Trick: Briefly dip ramekins in warm water to help the flan release easily.
- Garnish Creatively: Experiment with fresh berries, vanilla bean seeds, or a drizzle of extra maple syrup for visual and flavor appeal.
- Make Ahead: This dessert is perfect for preparing in advance, making it ideal for dinner parties and special occasions.
Nutrition Facts
Calories: 351kcal
Carbohydrates: g
Protein: g
Fat: 30g
Saturated Fat: 19g
Cholesterol: 83mg
