Flan aux Pommes
The autumn season brings to the French markets a wonderful selection of apples. As in the United States there is a wide choice available. These include reinette, golden, Granny Smith, canadienne, empire, McIntosh, etc. There are many sorts of recipes for apples such as compotes, tartes, beignets, gâteaux, gelées and much more. This week's flan recipe was handed down to me by my belle-mère (mother-in-law). It is a simple but delicious way to prepare an apple dessert. La bonne cuisine of our grandmother's days is sometimes the absolute best.
Flan aux pommes / Apple Flan
Preparation and cooking time: 1 hour
4 oz. butter
6 red apples, washed, peeled, cored and cut into 1/2-inch slices
2/3 cup sugar
2 oz. butter
1/4 cup flour
2 cups milk
1/4 cup sugar
1 pinch salt
3 eggs, well beaten
To prepare the apples: Melt the butter in a skillet over medium heat. Add the apple slices. Sprinkle with the sugar. Cook until the apples have caramelized. Remove from heat. Butter a baking dish and add the cooked apples. Preheat the oven to 425°F. To prepare the cream: Melt the butter in a pot over low heat. Add the flour and stir for a few minutes. Add the cold milk and cook for 10-15 minutes (stir constantly). Add the sugar and salt. Cook for one minute. Remove from heat. Add the eggs to the milk mixture and stir well. Pour the egg mixture over the apple slices. Cook in the oven for 30 minutes. Serve warm or at room temperature.
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The Apple is at the center of all attentions if you listen to the Dayan brothers: at the bar, where more than 30 different ciders are served, in the grocery store where it is sold ...
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