We’re a French Toast Flan Family

Oh. My. God. Okay, first of all - French toast and flan? That’s not a dessert, that’s a union of two perfect democracies. This is what happens when great ideas come together for the good of the people. Brioche encased in egg yolks, cinnamon syrup, vanilla, and cream? That is dedication. That is public service. That is someone saying, ‘I care about your happiness and also your breakfast.’…I’m gonna cry. It’s custardy and soft and sweet, and then that brown sugar caramel comes in like a tiny parade of joy, and the maple whipped cream - ARE YOU KIDDING ME? That’s basically patriotism in topping form. This dish should be protected. It should have funding. There should be a task force to make sure everyone in America gets to experience this at least once. I would name a park after this. No…several parks.

Ingredients

1 brioche roll
6 egg yolks
2/3 cup heavy cream (plus 2 tbs and 1/2 cup more more)
1 tbs vanilla extract
1/4 cup cinnamon syrup
2 tbs butter (plus 1 tsp more)
1/2 tsp salt
1 tbs Cookie Spice
1/4 cup brown sugar
1 tbs maple sugar
1/4 cup confectioner sugar

Directions

Using a circular cutter, cut the brioche roll to fit a 1 1/2 cup ramekin. Also cut the top and bottom off the roll so it is flat and fits snug in the ramekin.
In a small pot over medium heat, combine the brown sugar, Cookie Spice, and 2 tbs butter. Melt until the mixture begins to bubble. Remove from heat and mix in 2 tbs of heavy cream. Allow to cool.
In a small bowl, combine the egg yolks, 2/3 cup heavy cream, vanilla extract, and cinnamon syrup.
Pre-heat your oven to 300 degrees F. Butter your ramekin with 1 tsp butter. Pour the brown sugar caramel into the bottom of the ramekin and top with the cut brioche. Slowly pour the egg mixture onto the brioche allowing it to absorb the liquid.
Bake the flan in a bain marie in the oven for 35 minutes. Remove from oven and allow to cool and then refrigerate for 4 hours to overnight.
In a small bowl, whisk the remaining heavy cream to stiff peaks with the confectioner sugar and then whisk in the maple sugar.
Remove the flan from the refigerator. Run a knife along the ramekin and flan to loosen it from the ramekin. Place the ramekin bottom over medium low heat for 5 minutes to melt the caramel. Place a plate on top of the ramekin and flip over to remove the flan. Top with the maple whipped cream.
Serve.