Caramelised apple custards


Caramelised apple custards
A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.
35 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: June 9th 2021
For 8 servings, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 45 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Caramelised apple custards
Peel 6 apples and chop fairly small.

Stage 2 - 3 min.
Caramelised apple custards
Melt 30 g butter in a large frying pan on high heat. When good and hot, add 80 g caster sugar, then add the chopped apples.

Stage 3 - 8 min.
Caramelised apple custards
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).

Stage 4 - 4 min.
Caramelised apple custards
Divide the apples between the ramekins, and sit these on a baking sheet.

Stage 5 - 4 min.
Caramelised apple custards
Pour the custard over.

Stage 6 - 30 min.
Caramelised apple custards
Bake for about 30 minutes.

Stage 7
Caramelised apple custards
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe200 RDI=60 %1,050 RDI=70 %780 RDI=90 %2,380 RDI=90 %9,960 RDI: 90 %
Per 100 g10 RDI=4 %70 RDI=5 %50 RDI=6 %150 RDI=6 %630 RDI: 6 %
Per servings30 RDI=7 %130 RDI=9 %100 RDI=10 %300 RDI=10 %1,250 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman
Possible allergens in this recipe: milk, egg, Nuts
How much will it cost?
  • For 8 servings : 4.10 €
  • Per servings : 0.55 €

Change currency:

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)
Other recipes you may also like
Pâté de campagne
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.
October 3rd 20192.10 M 23.7 7 hours 55 min.
Pain perdu
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
July 20th 2011174 K3.8 40 min.
Cervelas salad
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5th 2013107 K4.4 55 min.
Spinach Croque-monsieur
Spinach Croque-monsieur
A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese.
May 24th 201572 K4.5 45 min.
3-fruit brioche loaf
3-fruit brioche loaf
This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
September 23th 201855 K 2 hours 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page