Flan Parisien is a timeless French custard cake known for its smooth, creamy texture and simple ingredients. This version skips the crust to keep it gluten-free, lighter, and quicker to make, while pumpkin purée adds a subtle seasonal twist. Elegant, comforting, and surprisingly easy. Ingredients for 8 servings: 4 eggs, room temperature 1/3 cup maple syrup 45 g cornstarch 2 cups (470 ml) whole milk, room temperature 30 g butter, room temperature 1 tsp. vanilla extract 1 cup pumpkin puree (220 g)
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We tried this trend so you don't have to! The viral olive oil and maple syrup caramel ✨ Simply combine 1/3 cup olive oil 1/2 cup of COLD maple syrup and whisk for 2-3 minutes until emulsified. (The cold part of this recipe is important, and this is where we may have made a mistake - yours will look thicker than this 😅) Either way, this turned out to be easy, rich and delicious - and gets an 8/10 from us! Enjoy on ice cream, our caramelized sesame bananas, or treats of choice. | Food Matters
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