Caramelised apple custards
A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
22K 2 4.5
Last modified on: June 9th 2021
Keywords for this recipe:For 24 servings, you will need:
- 1
18 apples - 2
92.88 ml butter - 3
240 ml caster sugar - 4
150 ml Calvados (apple liqueur) (optional) - 5
1 litre 200 ml Paris flan filling
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 41 min. | 59 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Peel 18 apples and chop fairly small.
Stage 2 - 3 min.
Melt 92.88 ml butter in a large frying pan on high heat. When good and hot, add 240 ml caster sugar, then add the chopped apples.
Stage 3 - 8 min.
Sauté together until the apples are golden brown.
Note: At this stage you can flambé the apples in Calvados, rum or other spirit of your choice.
Preheat the oven to 390°F (200°C).
Note: At this stage you can flambé the apples in Calvados, rum or other spirit of your choice.
Preheat the oven to 390°F (200°C).
Stage 4 - 4 min.
Divide the apples between the ramekins, and sit these on a baking sheet.
Stage 5 - 4 min.
Pour the custard over.
Stage 6 - 30 min.
Bake for about 30 minutes.
Stage 7
Serve warm or cold.
Remarks
You can vary this recipe with lots of other fruit, either fresh (pears, peaches...), or dried (raisins, apricots...).
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,040 Kcal or 16,915 Kj | 70 gr | 883 gr | 325 gr |
| 202 % | 27 % | 83 % | 49 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 85 Kcal or 356 Kj | 1 gr | 19 gr | 7 gr |
| 4 % | 1 % | 2 % | 1 % |
| Per servings | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 168 Kcal or 703 Kj | 3 gr | 37 gr | 14 gr |
| 8 % | 1 % | 3 % | 2 % |
How much will it cost?
- For 24 servings : 10.53 £
- Per servings : 0.44 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Alsatian apple tart, Pear and chocolate Paris puddings, Pistachio custard tart, Black sesame flan, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Toffee apple upside-down cake, Strawberry, kiwi and mascarpone verrines, Kouign-amann brioche, Coconut pyramids, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: X-Files cookies, Chestnut Fudge Cupcakes, Rice pudding with fruit and nuts, Brownies, Baker's apple soles, ... All |
 | Apple: You can check-out other recipes which use it, like for example: Apple and almond gratin, Caramelized apple and walnut cake, Brioche Tatin, Little apple and verbena tarts, Alsatian apple tart, ... All |
Other recipes you may also like
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...921K 54 18 min. November 12th 2017
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...1.1M 364.7 5 hours 6 min. October 24th 2017
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.425K 25 6 hours 46 min. October 3rd 2019
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.2.0M 23.7 7 hours 54 min. October 3rd 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.