5 mins
Double-Take Apple Flan
Recipe by Bruno Cavellec
"Double-take" Apple Flan is so called because there are two 'stages' to the cooking and also because it tastes so good, there's no way you won't go back for another helping. "Double-Take" Apple Flan is a winner, no matter what the occasion, and the extra little trouble in preparation and cooking is well, well worth the effort. Your guests will love you for it.
Turkey Stuffed with Chestnut & Apple 
Duck with Peppercorns Ingredients for Double-Take Apple Flan
Currently displaying quantities in US Imperial Measurements
How to Cook Double-Take Apple Flan
- Mix the flour, baking powder and sugar in a large mixing bowl. Make a well in the centre and add the milk, oil, vanilla extract and eggs. Mix quickly and well to avoid lumps.
- Peel, core and slice the apples into 'segments'. You can mix the varieties: for me it's Pink Lady, Braeburn and Gala, but you can please yourself.
- Grease a 10" (26cm) baking tin with a little butter and then sprinkle a little flour over. Pour the batter into the tin and arrange the sliced apples on top. Don't hesitate to add extra apple if you wish, as this is what will make your recipe mellow. The batter will puff a lot when cooking, and if you don't include enough apples, you risk ending up with a stodgy cake - so be generous with the apples!
- Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 30 minutes until the cake begins to brown.
- In the meantime, in preparation for the "Second Take", melt the butter, add the sugar, vanilla extract and vanilla sugar. Allow it to cool and add the two eggs.
- Beat this mixture lightly and pour over the cake. Place the cake back in the oven for a further 20-25 minutes until it has acquired a golden caramelised colour (and probably a big sign saying "eat me!"). Allow to cool until tepid - or even cold - and eat with an optional scoop of vanilla ice-cream. Hmmmmmm - heaven on a spoon!
BRUNO CAVELLEC'S HOT TIP:
If you can't get hold of vanilla sugar for the "second take" mixture, just add another teaspoon of castor sugar and an extra drop of vanilla essence.
A sweet white wine like a Monbazillac makes an excellent accompaniment for this fabulous dessert. I recommend a Château Haut-Theulet 2002 if you can get hold of it.Reviews of Double-Take Apple Flan
| April 26 2023 I made this apple flan again the other day, having tried it about a year ago for the first time. It really is good. Light and fluffy and jam-full of flavour. An outstanding recipe. danmolloy69 (1 review) |
March 23 2019 I made this fabulous tart because I was intrigued by the name. It was absolutely 100% fabulous. Terrific recipe. Terrific taste. Well done Need a Recipe. mackenzie82 (2 reviews) |
 March 25 2014I lived in France for over 4 years so I have a "taste" for French cuisine (which I believe this is). I mixed golden delicious and granny smiths and I saved the goldens for the top. I think the vanilla is what makes the difference in taste with this recipe. For the texture, it's just amazing. It almost melts in the mouth. This pie/tart dough is so moist and buttery, what a thing of beauty. I also love that it has a little more sugar in it than the traditional pie/tart doughs I've read about. SamF (4 reviews) |
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| April 12 2013 I was looking for a good apple tart recipe that tastes like a tart I get from an expensive French restaurant. At first, when i looked at this recipe i thought - yeah, just another apple tart, but then I read it again and decided to give it a try This taste just like what I was looking for. Melts in the mouth and is just perfect! The picture for this recipe doesn't do it justice. The taste is 100% better than the photo! merry (5 reviews) |
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