Apple Flan Recipe

Make caramel

Place 1 cup granulated sugar and 2 tbs water in a medium heavy saucepan over medium heat. Stir just to combine, then stop stirring. Cook until the sugar dissolves and turns a deep amber color, 6–8 minutes, gently swirling the pan to promote even cooking. Watch closely to avoid burning.

When the caramel reaches amber, remove from heat and carefully whisk in 1 tbs butter and 2 tbs heavy cream (mixture will bubble). Stir until smooth, then add a pinch of sea salt. Let cool slightly for 2–3 minutes (do not let it harden).

Pour a thin layer of warm caramel into the bottoms of six 6-oz ramekins (about 1–2 tbs caramel per ramekin). Swirl to coat the bottom evenly. Set ramekins aside while preparing the apple layer.

Prepare apples

Peel, core, and thinly slice 2 medium apples into 1/8- to 1/4-inch slices. Toss slices with 1 tsp lemon juice to prevent browning.

In a medium skillet, melt 2 tbs unsalted butter over medium heat. Add 2 tbs brown sugar and stir until it dissolves and begins to bubble, about 1–2 minutes.

Add the apple slices, a dash of ground nutmeg, and the 1 tsp cornstarch (sprinkled over apples). Cook, stirring gently, until apples are tender but still hold shape, about 4–5 minutes. The cornstarch will help thicken the pan juices so the apples don't make the custard watery.

Remove from heat and let apples cool slightly (3–5 minutes). Spoon an even portion of the warm apple mixture over the caramel in each ramekin (about 2–3 tbs apples per ramekin). Reserve any remaining juices to fold into the custard base if desired.

Warm milk and cream

In a small saucepan, combine 2 cups whole milk, 1 cup heavy cream, 1 tbs granulated sugar, 1 tsp ground cinnamon, and a pinch of salt. Warm over medium heat until steam appears and small bubbles form around the edge (do not boil), about 5–7 minutes.

In a medium bowl, whisk together 3 whole eggs and 1 egg yolk until smooth. Slowly temper the eggs by whisking in about 1/3 cup of the warm milk mixture, then gradually whisking in another 1/3 cup until eggs are warmed. Slowly pour the tempered egg mixture back into the saucepan with the remaining milk while stirring constantly.

Remove the saucepan from heat, stir in 1 tsp vanilla extract, and if you reserved apple pan juices, whisk them in now (up to 2 tbs) to add apple flavor. Strain the custard through a fine-mesh sieve into a pouring jug to remove any curdled bits and ensure a silky texture.

Place the ramekins in a deep baking dish or roasting pan. Divide the custard evenly among the ramekins, pouring gently over the apple layer to within 1/4 inch of the rim (the custard will expand slightly).

Bake in a water bath

Preheat oven to 325°F (160°C). Carefully pour hot (not boiling) water into the baking dish around the ramekins to come halfway up their sides, creating a bain-marie. Cover the entire baking dish loosely with aluminum foil to reduce steam on top of the custards.

Bake until the custards are set but still slightly jiggly in the center, about 30–40 minutes (check at 25 minutes for smaller ramekins). A toothpick inserted near the edge should come out clean with a little jiggle in the middle.

Carefully remove ramekins from the water bath and let cool on a wire rack for 30–45 minutes. Then refrigerate uncovered for at least 2 hours or up to overnight to fully set and chill. Chilling also helps the caramel adhere to the custard when inverted.

Unmold and serve

To serve, run a thin knife around the inside edge of each ramekin to loosen. Place a serving plate upside down on the ramekin, invert quickly, and give a gentle shake or tap. The caramel will flow over the custard and apple layer. If caramel sticks, warm the bottom of the ramekin briefly with a kitchen torch or dip the ramekin rim in hot water for 5–10 seconds and try again.

Garnish with a light dusting of 1/4 tsp ground cinnamon and optional 1 tsp apple zest per dish. Serve chilled.