Caramelized Apple Flan

Allow the sugar (1) to melt into light brown caramel. Extinguish with water (1) and make until the caramel is completely dissolved.

Prepare one third of the apples (ready to cook, e.g. peel, remove woody parts and dirt), core and cut into fine slices. Place in the caramel syrup and do on low fire in about five min, the slices should be just soft. Spread the bottom of the portion or timbale molds with the caramelized apple slices and pour caramel syrup over them.

Peel and core the remaining apples and cut them into slices. Immediately put them in a frying pan with the white wine as well as the sugar (2), let them boil and make the apples into puree, then mash them.

Melt the agar-agar in the water (2), stir it into the apple puree and make it in the meantime for two minutes. Then cool the puree until it begins to solidify along the edge.

First whip the egg whites, then the cream until stiff, and fold them exactly into the apple puree. Divide the cream evenly into the prepared ramekins and spread smoothly. Place the flans in the refrigerator to firm up for at least three hours.

To serve, remove the flans precisely from the edge of the mold with a small knife and invert onto plates.

Tips The flans will stay fresh for 2 days in the refrigerator, covered with foil.

Agar-agar is a natural gelling agent made from seaweed, gelidium and gracilaria. The powder has a delicate taste of seaweed, which disappears when you open the mold.

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