A decadent dessert that combines the rich creaminess of traditional egg custard with the delightful sweetness of New Brunswick maple syrup and the comforting warmth of cinnamon. The perfect fall finale.

Who is Chef Meg?

Canadian chef Meg Tucker hosts Cook with Meg. She carefully designs her cooking classes and camps to help bring out people’s inner chefs and build confidence in them and their cooking skills. Meg has an enthusiastic attitude and always makes a day with her in the kitchen great. Learn more about Meg and her latest recipes at cookwithmeg.com

Egg Farmers of New Brunswick Recipe Series

Egg Farmers of New Brunswick represents 15 egg farmers and families in New Brunswick. They do their part to deliver fresh, high-quality, locally produced eggs all over the province and build a sustainable egg industry for future generations.

At Excellence NB, we partnered with Egg Farmers of New Brunswick on a project called From Yolk to Table: Cook with Meg. Follow along each month as Chef Meg takes us through each step of a recipe while giving her tips to make sure yours turns out just like hers. These dishes are egg-focused, and we will give you ideas on which local ingredients you can buy to help support New Brunswick businesses.

Find more New Brunswick-made Ingredients

Maple Cinnamon Flan

Prep Time: 35 minutes
Cook Time: 60 minutes
Total Cook time: 95 minutes
Servings: 6

Equipment

• 6 small ramekins
• 9x13 baking dish
• Tongs

Ingredients

Custard Base

• 3 NB Eggs eggs
• 1  can evaporated milk
• 1 can sweetened condensed milk
• ½ teaspoon Barbours ground cinnamon
• 1 pinch Bay of Fundy Sea Salt salt

Maple Topping

• 6 tablespoons Steeves Maples maple syrup
• 1 pinch Bay of Fundy Sea Salt salt

Directions

1. Preheat the oven to 350 F.

2. In a large bowl add all the ingredients for the custard base.

3. Using an electric mixer, beat on low, then medium until all of the ingredients are a little frothy. Then set the bowl aside until the bubbles settle.

4. Spoon 1 tablespoon of maple syrup into each of the 6 small ramekins, then swirl around until it coats the inside of the dishes as well as up the sides. Working quickly, carefully pour the egg mixture into the ramekins until they are filled up 3/4 of the way.

5. Gently place each ramekin into a 9×13 glass baking dish. Now we want to make a “water bath”. This is super simple, using a 2-4 cup measuring cup, add hot but not boiling tap water. In total you want to add about 4 cups.

6. Carefully and slowly pour the hot water into the glass baking dish until the water comes up the sides of the ramekins, about half way.

7. Gently place your baking dish into the oven, making sure none of the water sloshes into the custard cups.

8. Bake at 350 F for about 50-60 minutes. Check after about 45 minutes. You want the custard to be set with just a little tiny bit of jiggle in the center.

9. CAREFULLY take the pan out of the oven and using tongs, very carefully lift the custard dishes from the water bath, placing them on a cooling rack.

10. In about 10 minutes, using a sharp knife, slide the knife down the inside of the dish, and do a slow lap around, releasing the custard from the sides of the dish. Then when you are ready to serve, invert each custard cup upside down on a little plate, flipping quickly so the maple syrup pools underneath the custard. ENJOY!