In my attempt to make flan that tastes like cheesecake, a cheesecake-like custard bakes over a layer of caramel. To my (pleasant) surprise, the power of caramelized sugar caused me to end up with a cheesecake that tasted like flan instead. Be cautious since the subtle caramel coating can be too strong. I hope you attempt this lovely recipe soon, regardless of whether you manage to construct a successful graham cracker crust topping.
| Prep Time: | 10 mins |
| Roast Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- ½ pound bacon
- 3 pounds carrots, ends trimmed
- ⅓ cup pecan-smoked pure maple syrup
- 2 tablespoons pecan oil
- ½ pound butter
- ½ teaspoon cinnamon (such as Supreme Saigon®)
- salt to taste
- cayenne pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine maple syrup, pecan oil, melted butter, and cinnamon in a large bowl; set aside.
- Cut carrots in half lengthwise. Then cut carrots into 4-inch long pieces.
- Place carrots in a baking dish and pour maple syrup mixture over them. Toss until well coated. Cover with foil.
- Bake in the preheated oven until tender, about 30 minutes.
- Meanwhile, place bacon in a large heavy skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a rimmed drop tray. Allow to cool until easy to handle and chop.
- Remove carrots from oven, discard foil, and sprinkle cooked chopped bacon over carrots. Season with salt and cayenne pepper to taste.
- Saigon cinnamon is more robust than cinnamon found in grocery stores. You may buy it from the Savory Spice Shop.
- The maple syrup I used is made by Runamok®. Plain pure maple syrup may be used instead.