1,308 easy and fully explained recipes, with 26,227 photos and 77 videos

Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.

9,726 2 4.5

Last modified on: June 9^th 2021

Keywords for this recipe:Tart Flan Custard Pâtisserie Ramekins

For 8 servings, you will need:

1 6 apples
2 30 g butter
3 80 g caster sugar
4 50 ml Calvados (apple liqueur) (optional)
5 400 g Paris flan filling
Total weight: 1,640 grams

Change these quantities to make: 4 servings 8 servings 16 servings 24 servings

Change measures: Metric

Metric weight Metric volumes

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.

Caramelised apple custards : Photo of step #1

Peel 6 apples and chop fairly small.

Stage 2 - 3 min.

Caramelised apple custards : Photo of step #2

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 : Photo of step #3

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 : Photo of step #4

Divide the apples between the ramekins, and sit these on a baking sheet.

Stage 5 - 4 min.

Caramelised apple custards : Photo of step #5

Pour the custard over.

Stage 6 - 30 min.

Caramelised apple custards : Photo of step #6

Bake for about 30 minutes.

Stage 7

Caramelised apple custards : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,327 Kcal or 5,556 Kj	23 gr	278 gr	104 gr
66 %	9 %	26 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
81 Kcal or 339 Kj	1 gr	17 gr	6 gr
4 %	1 %	2 %	1 %

Per servings
Energetic value	Proteins	Carbohydrates	Fats
166 Kcal or 695 Kj	3 gr	35 gr	13 gr
8 %	1 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 8 servings : 4.53 €
Per servings : 0.57 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate Paris puddings, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Apple Strudel, Flaked almond tart, Pizza dough, Sautéed pears with custard and orange syrup , ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: French-style peas, Baked apples from St Aubin le Vertueux, Pecan fruit rolls , Sauce Normande (for fish), Doughnuts, ... All
	Apple: You can check-out other recipes which use it, like for example: Tatin apples with mascarpone cream, Comtoise apple charlotte, Apple semelles (flat apple tarts), Toffee apple upside-down cake, Clafoutis "Marie-Antoinette", ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
290K 14 40 min. February 21^th 2011

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
243K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
457K5 49 min. July 27^th 2013

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
675K 313.9 36 min. January 27^th 2017

News list of cooking-ez.com

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.