Gluten-Free Apple Flan

Ingredients

• 3 units Eggs (large) (large size)
• 2 packets Vanilla sugar (about 8 g per packet)
• 300 g Applesauce (ready‑to‑use or homemade)
• 300 g Plain yogurt (or Greek yogurt, quark, thick cream)
• 0.5 teaspoon Ground cinnamon (optional, adjust to taste)
• 60 g Cornstarch (maïzena) (gluten‑free version, can be replaced by wheat flour or potato starch)
• 2 units Apples (about 300 g, peeled, cored and diced)

Instructions

1. Prepare the eggs and sugar

   Break the three large eggs into the large bowl and add the two packets of vanilla sugar. Mix for about 2 minutes with the whisk.

   Time: PT5M

2. Incorporate the applesauce and yogurt

   Add the 300 g of applesauce then the 300 g of plain yogurt. Sprinkle with half a teaspoon of cinnamon if desired. Whisk until the mixture is smooth.

   Time: PT5M

3. Add the cornstarch

   Pour the 60 g of cornstarch (or flour) into the mixture and whisk again to fully incorporate it.

   Time: PT3M

4. Prepare the apples

   Peel the two apples, remove the core and cut into small dice.

   Time: PT12M

5. Mix the apple dice

   Fold the apple dice into the batter and gently mix with the spatula.

   Time: PT3M

6. Preheat the oven

   Preheat the oven to 180 °C for about 10 minutes.

   Time: PT10M

   Temperature: 180°C

7. Line the pan

   Line the loaf pan with parchment paper to facilitate unmolding.

   Time: PT3M

8. Pour the batter

   Pour the batter into the lined pan, smoothing the top with the spatula.

   Time: PT2M

9. Bake

   Place the pan in the oven and bake for 1 hour. Check doneness by inserting a knife into the centre: it should come out dry.

   Time: PT1H

   Temperature: 180°C

10. Cooling and resting

    Allow the flan to cool slightly, then refrigerate for at least 2 hours before unmolding and serving.

    Time: PT2H

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs (large): organic chicken eggs
• Instead of Vanilla sugar: sugar + vanilla extract
• Instead of Applesauce: apple purée
• Instead of Plain yogurt: Greek yogurt, quark, thick cream
• Instead of Ground cinnamon: nutmeg powder
• Instead of Cornstarch (maïzena): wheat flour, potato starch
• Instead of Apples: pears

Equipment Needed

• Large mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Loaf pan (20 cm)
• Parchment paper
• Oven
• Silicone spatula

Critical Steps — Do Not Skip

• Prepare the eggs and sugar (step 1)
• Incorporate the cornstarch without lumps (step 3)
• Preheat the oven to 180 °C (step 6)
• Bake for 1 hour and check with a knife (step 9)
• Rest in the refrigerator for 2 hours (step 10)

Chef Tips from the Video

• Use slightly tart apples (e.g., Granny Smith) for a flavor contrast.
• Add a pinch of salt to the batter to enhance the sweetness.
• Serve with a drizzle of caramel or a scoop of vanilla ice cream for a gourmand touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: At room temperature for a maximum of 2 hours only.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated before baking.
• Apple dice can be prepared ahead of time and kept in a bowl of lemon water to prevent oxidation.