• 2 apples
• 1 stick of cinnamon
• juice and zest of 1 lemon
• 4 TB spoons rum
• 300 ml whipping cream
• 5 eggs
• 200 gram sugar

• Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
• Mix 150 gram sugar with 2 TB spoons rum.
• Constantly stir sugar until is browns and becomes caramel.
• Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
• Slice the apples.
• Squize lemon juice over the apples.
• Add 2 TB spoons rum and a stick of cinnamon. Bring to boil and simmer for 15 minutes.
• Cool the apple mixture, discard the apple skin, mash the apples.
• Add  cream, 50 gram sugar and eggs.
• In a mixer or with a whisk, blend all the ingredients together.
• Pour custard into caramel lined ramekins.
•  Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
•  Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
• Remove and let cool.
• Let each ramekin cool in refrigerator for 1 hour.
• Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

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