French · Dessert
Apple Custard Tart Flan
A French-style baked custard flan built with layered caramel and thin apple slices beneath a silky vanilla egg custard, baked gently in a water bath until just set, then chilled and unmoulded so the caramel pools over the fruit.
$1
20 minsPrep
40 minsCook
240 minsTotal
MediumLevel
Nutrition per serving
213Calories
6.1gProtein
6.3gFat
33.2gCarbs
31.5gSugar
0.9gFiber
60mgSodium
192mgChol
2.5gSat Fat
146mgPotassium
84mgCalcium
0.8mgIron
0.6mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Make the caramel
in a small pan, melt 30g sugar with the water over medium heat without stirring, swirling the pan occasionally, until it turns deep amber, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting to coat the bottom evenly; set aside to harden.
3
Arrange the thin apple slices in a single overlapping layer over the hardened caramel in each ramekin, dividing evenly.
4
Warm the whole milk in a small saucepan over low heat until just steaming but not boiling, then remove from heat.
5
In a bowl, whisk the whole egg, egg yolk, remaining 22g sugar, cinnamon and vanilla extract together until smooth.
6
Slowly pour the warm milk into the egg mixture, whisking constantly to temper without scrambling the eggs.
7
Strain the custard through a sieve directly over the apple slices in each ramekin to remove any egg strands.
8
Place the ramekins in a deep baking dish and pour hot water into the dish to come halfway up the sides of the ramekins.
9
Bake in a preheated oven at 160°C (325°F) for 35-40 minutes, until the custard is just set with a slight wobble in the centre.
10
Remove ramekins from the water bath and let cool to room temperature, then chill in the fridge for at least 3 hours.
11
Run a thin knife around the edge of each ramekin and invert onto a small plate to unmould, letting the caramel sauce flow over the apples before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g divided for caramel sugar white
- 0.3 oz8g for caramel water
- 3.4 oz95g whole milk
- 11 egg, beaten (48g)
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.8 oz22g sugar white
- 0.1 oz3g vanilla extract
- 1.9 oz55g peeled, thinly sliced apple
- 0 oz1g cinnamon ground
