Apple Flan with Cinnamon Caramel Sauce

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Title: Apple Flan with Cinnamon Caramel Sauce
Yield: 8 Servings
Categories: Desserts, Fruits

Ingredients:

-----CINNAMON CARAMEL
-SAUCE-----
1 c Sugar
1/3 c Water
1/2 ts Cinnamon


---------------------------------APPLE FLAN---------------------------------
5 c Water
3 Egg yolks
3 Eggs
1/2 c Sugar
1 1/2 c Half-and-half milk
1 c Unsweetened applesauce
1 ts Vanilla

*For the Cinnamon Caramel Sauce, combine 1 cup of the sugar and 1/3 cup of
the water in a medium saucepan set on medium-high heat. Bring to a boil,
swirling the pan over the heat to dissolve the sugar - don't stir the
mixture. Cover the pan tightly and boil for 4-5 minutes, until the bubbles
are thick and large. Uncover and continue boiling, swirling the pan
constantly in a circular motion. Once the color begins to darken, continue
to cook for approximately 1 minute longer, until light brown in color.
Remove from the heat and keep swirling the pan, as the caramel will
continue to darken from the heat in the pan. Add the cinnamon and swirl to
mix it into the caramel. Pour the caramel into a 2-quart (2-1) round glass
baking dish that is approximately 8-9 inches (20-23 cm) wide at the top,
turning to coat the bottom and halfway up the sides with whe caramel. Set
aside.

*For the Apple Flan, preheat the oven to 350F (180C). Bring the 5 cups of
water to a boil and keep at a simmer until needed. In a medium bowl, whisk
together the egg yolks, eggs and the sugar. Stir in the half-and-half milk,
applesauce and vanilla. Pour into the caramel-coated bowl and set the bowl
of custard into a 9x13-inch (23x33-cm) baking dish. Place the custard in
the oven and pour the boiling water into the larger baking dish. sake for
90 mins, until the edges are just set and the center is still slightly
liquid. Remove from the oven and cool for 15 minutes. Cover and refrigerate
for at least 2 hours or overnight.

To unmold, place the baking dish in a pan of hot water for 1 minute to
soften the caramel. Place a serving plate over the custard and invert the 2
dishes. Cut into wedges and drizzle with some of doe sauce before serving.

REF: Nick Stellino's Mediterranean Flavors (PBS Companion Book for Cucina
Amore, a cooking show) ISBN 0399142665

McRecipe - PatHanneman - 30 Sep 97.

Recipe by: Nick Stellino's Mediterranean Flavors

Posted to MC-Recipe Digest V1 #821 by KitPATh on
Sep 30, 1997