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Double-Take Apple Flan

Ready in 1 hr 5 mins

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.

Preparation Time

15 Minutes

Cooking Time

50 Minutes
A Top Choice Recipe for Flavour

Ingredients for Double-Take Apple Flan

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Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE FIRST "TAKE"
5 oz plain flour
2 teaspoons baking powder
2½ oz caster sugar (superfine or baker's sugar)
6 tablespoons milk
4 tablespoons vegetable oil
1 teaspoon vanilla extract
2 eggs
3 large apples
  butter
  plain flour
FOR THE SECOND "TAKE"
4½ oz butter
4½ oz caster sugar (superfine or baker's sugar)
1 teaspoon vanilla sugar
1 teaspoon vanilla extract
2 large eggs

How to Cook Double-Take Apple Flan

  1. 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.
  2. 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.
  3. 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!
  4. Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 30 minutes until the cake begins to brown.
  5. 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.
  6. 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.
 
BRUNO CAVELLEC'S WINE RECOMMENDATION:
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.