Calvados and Apple Flan from Normandy
Components 1 cup (125g) all-purpose flour1/3 cup + 1 tbsp (75g) sugar1 pinch of salt1 tsp baking powder2 large eggs2 cups (50c)l milk2 tbsp (30ml) Calvados (or another type of Brandy, or rum), divided4 baking apples (a mix of tart and sweet varieties)1 tbsp (14g) butter (salted or unsalted) Method Preheat your oven to …
In a large mixing bowl, sift together the flour, sugar, salt and baking powder. Form a well in the middle, and dump in the eggs. Start mixing, using a whisk, pouring in slowly the milk at the same time to thin down the batter.
Pour in the calvados and mix until just incorporated. The batter should reach a thick liquidy consistency.
Rest the batter in your fridge for at least 1 or 2 hours. Peel and cut the apples (in 8) and toss them in 1 tbsp of Calvados.
Spread half of the apples slices at the bottom. Cover with the batter, and spread the rest of the apples on top (the apples will sink a bit).
Bake for 40 minutes, until the edges are lightly golden. It can be kept in the fridges (well wrapped) for up to 3 days.
- Who: Method Preheat