Ingredients:
(serves 6) F W V Gf
- 2 lbs. of apples
- 3 eggs
- 2 Tbsp. of sugar
- 1 Tbsp. of butter
- ½ cup of water
- ½ teaspoons cinnamon
- a few drops of vinegar for the caramel sauce
Preheat the oven at 360F (180C). Peel the apples and cut them into pieces. Put them in a casserole with the cinnamon, 2 Tbsp. of sugar, ¼ cup of water, and cook them for 15 to 20 minutes, stirring occasionally, until they become a soft puree and the water has completely evaporated.
Meanwhile, prepare the caramel sauce by putting 4 Tbsp. of sugar in a low casserole and letting it melt until golden brown. Remove from the stove; add 2-3 drops of vinegar and a few tablespoons of boiling water, stirring quickly. Put the hot caramel in a flan mold, making sure to spread it evenly on the bottom and on the sides. Grease the rest of the mold (where the caramel didn’t reach) with the butter.
When the apples are cooked, mash them with a fork and whisk in the three whole eggs, one at a time, then transfer this mix into the flan mold. Carefully place the mold in a larger ovenproof pan half-filled with water at simmering point and cook in the oven for 15-20 minutes at 360 F.
When the flan has cooled down, turn it over on a serving dish.