Calvados and Apple Flan from Normandy
Here it is, the infamous Calvados and Apple Flan from Normandy! On a recent trip to Normandy, we ate at La Ferme St Michel, and I had the most amazing Calvados and Apple Flan for dessert. It was tender, fruity and intensely fragrant, thanks to the Calvados Apple Brandy. So of course, as soon as I was back in in my kitchen in Canada two weeks later, I couldn’t resist making one (and it certainly won’t be the last one I will be making this fall/winter)! Being from Brittany, I…
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (125g) all-purpose flour
- 1/3 cup + 1 tbsp (75g) sugar
- 1 pinch of salt
- 1 tsp baking powder
- 2 large eggs
- 2 cups (50c)l milk
- 2 tbsp (30ml) Calvados (or another type of Brandy, or rum), divided
- 4 baking apples (a mix of tart and sweet varieties)
- 1 tbsp (14g) butter (salted or unsalted)
Instructions
- 1
Preheat your oven to 350F.
- 2
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.
- 3
Peel and cut the apples (in 8) and toss them in 1 tbsp of Calvados. Let the apples macerate for 5-10 minutes.
- 4
Butter a 9 inch regular or square pan. 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).
- 5
Bake for 40 minutes, until the edges are lightly golden.
- 6
Served warm, or at room temperature.
- 7
It can be kept in the fridges (well wrapped) for up to 3 days.