Alsatian Apple Flan

Ingredients

• 4 pieces Apples (about 700 g, peeled, cored and sliced 3‑4 mm)
• 50 g Butter (unsalted butter)
• 50 g Granulated sugar (white sugar)
• 80 g All‑purpose flour (wheat flour)
• 425 ml Whole milk (whole milk, at room temperature)
• 4 pieces Eggs (fresh eggs)
• 1 packet Vanilla sugar (about 8 g)

Instructions

1. Prepare the apples

   Peel the apples using a peeler, remove the core with an apple corer (or a knife), then cut each apple into regular slices 3‑4 mm thick.

   Time: PT10M

2. Cook the apples in butter

   Melt the butter in a pan over medium heat, add the apple slices, stir regularly and cook for about 10 minutes until they are lightly golden but still firm.

   Time: PT10M

3. Let the apples cool

   Remove the pan from the heat and spread the apples on a plate to let them cool slightly.

   Time: PT5M

4. Prepare the flan batter

   In a large bowl, crack the 4 eggs, add the vanilla sugar packet and the granulated sugar, then whisk vigorously. Add the flour all at once and incorporate while whisking from the center outward to avoid lumps. Finally, add the milk in one go and whisk until a smooth batter is obtained.

   Time: PT5M

5. Butter the mold

   Generously butter the 22 cm mold over the entire surface and the edges.

   Time: PT2M

6. Assemble the flan

   Pour about one third of the batter into the mold, arrange a layer of apples, cover with the remaining batter, then add the rest of the apples, spreading them evenly.

   Time: PT5M

7. Bake in the oven

   Place the flan in the preheated oven at 180°C and bake for 45 minutes until well golden. Check doneness by inserting a knife tip that should come out clean.

   Time: PT45M

   Temperature: 180°C

8. Cool before serving

   Remove the flan from the oven, let it rest for 10 minutes in the mold, then unmold onto a rack and let cool completely before cutting into portions.

   Time: PT15M

Nutrition Facts

Calories

285

Protein

5 g

Carbohydrates

40 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Apples: Pears
• Instead of Butter: Margarine
• Instead of Granulated sugar: Cane sugar
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Whole milk: Almond milk
• Instead of Eggs: Organic chicken eggs
• Instead of Vanilla sugar: Vanilla extract + sugar

Equipment Needed

• Peeler or vegetable slicer
• Apple corer (apple core remover) (optional)
• Chef's knife
• Cutting board
• Pan
• Mixing bowl (casserole bowl)
• Whisk
• 22 cm flan mold
• Wooden spoon
• Oven
• Scale or measuring cup
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Cook the apples in butter to obtain a light coloration without making them too soft
• Incorporate the flour without forming lumps
• Layer assembly for proper apple distribution
• Bake until fully golden

Chef Tips from the Video

• Choose firm apples such as Golden or Granny Smith to keep a good shape
• Add a pinch of cinnamon to the batter for a subtle aroma
• Dust with powdered sugar just before serving for a decorative touch

Troubleshooting

Storage

Refrigerator: Store the flan in the refrigerator, covered with plastic wrap, for 2‑3 days.

Freezer: The flan freezes very well up to 1 month, well wrapped in aluminum foil then a freezer bag.

Room temperature: At room temperature, do not leave more than 2 hours.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator before assembly
• The apples can be pre‑cooked and kept chilled for 2 hours before assembling the flan