1
Preheat oven to 325*. Divide 1/4 cup maple syrup among six 6oz custard cups; tilt custard cups to coat evenly.
2
In a bowl combine eggs, cheese, sugar, vanilla, and remaining tsp of maple syrup. Mix until well combined but not foamy.
3
Place the custard cups in a 9x13 dish. Divide egg mixture among custard cups. Sprinkle with nutmeg. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40-45 mins or until a toothpick inserted near the centers comes out clean.
4
Remove cups from water. Cool completely in custard cups. Cover and chill until serving time.
5
To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a dessert plate over each flan; turn custard cup and plate over together.

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Nutrition Facts
Serving Size 1 (130g) Recipe makes 6 servings
Calories 249
Calories from Fat 116		(46%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 178mg		59%
Sodium 110mg		4%
Potassium 153mg		4%
Total Carbohydrate 20.7g		6%
	Dietary Fiber 0.0g	0%
	Sugars 17.5g
Protein 12.5g		25%
Vitamin A 490mcg		9%
Vitamin B6 0.1mg		4%
Vitamin B12 0.7mcg		11%
Vitamin C 0mg		0%
Vitamin E 0mcg		2%
Calcium 180mg		18%
Iron 1mg		5%
detailed view... how is this calculated?

Maple Ricotta Flans