Happy, happy Friday! Whew! What a week this has been. I don’t think I’ve ever blogged 5 straight days on Flanboyant Eats; at least not where most of the posts where my own. National Hispanic Heritage Month just wrapped on Tuesday, so it was a real delight featuring some of my Latina blogging friend’s work. And because I had two of them guest post to kick off the week, followed by an imperative social good cause and a cheesy giveaway yesterday, I wasn’t to keen on sharing a new flan for #FlanFriday. But my sweet friends on Facebook were eager to see a new recipe, and so here we are, on a lovely fall afternoon.This was purely inspired by the copious amount of apples I currently have, thanks to my parents who went apple picking a few weeks ago — and have yet to touch a single one — and were seeing signs of spoilage.
I’m not totally running out of ideas for marrying flavors to create new delicious custard desserts, but I’m having too be super creative and throw complete caution to the wind when settling on something unique. Since apples are always en trend and they make their way into tons of lovely recipes for the chilly weather, it only makes sense to play around with them and apple-fy anything you can think of.
And while I’ve done a myriad of fruit flans before, it really had never dawned on me to infuse apples into my custards.
As much as I’d like to think this new one is over-the-top genius and beautifully designed, it’s not. I mean it is all kinds of fantastic and everything blended incredibly well, but I mostly stuck to a common cocktail of ingredients paired with apples. And we already know how seamless apples and caramel ballet.
Naturally, there’s cinnamon and nutmeg to give it a robust and seasonal kick. I added ginger for an added notch of spice and bite. But the rosemary is what I debated over for a bit before going for it.
I don’t usually equate romero with desserts, but I’ve been tinkering with fresh and dried herbs in more unconventional ways.
I’ve used a gorgeous oregano flan in one of my flans and it was honestly a divine experience.
This wasn’t very different. In fact, I did awkward happy dances as I plucked more and more rosemary from the various pots I have them in. The idea was exciting.
And holy Jesus to whom all of my life’s blessing really do flow! This was a hit. Can you smell it?? Three different kinds of apples, all simmered into a creamy-something, the perfect fall notes of our favorite spices, and then the bold scent and flavor of rosemary!
I mean yes!
This was my first attempt at working these flavors so I’m certain I’ll be back at the bowl, trying to make it even sexier. This one was amazing, but I’m thinking I need to up its own ante.
Perhaps it’ll be in the way some apple crisps to top, which I thought of but ran out of time. Go figure.
And of course, this qualifies as a beautiful addition to your upcoming Thanksgiving menu planning. It deserves a place at the dessert table.
From my caramel-laced kitchen to yours, enjoy this new #FlanFriday creation!
And happy fall. It’s finally here!
Eat well, love unapologetically, pray with true intention, and take care of yourself.
Follow the sexy & delicious fun on
3 APPLE & ROSEMARY FLAN
- 6 tbsp. sugar
- 4 whole eggs, whisked
- 3/4 cup 3-apple purée (honey crisp, gala, pink lady)
- 1- 14 oz. can sweetened condensed milk
- 3/4 cup 2% or whole milk
- 2 Tbsp. brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 3 sprigs of rosemary, chopped and divided
For apple purée
Wash, rinse, and peel apples. Core and chop them, removing core. Chop up apples into small chunks. In medium sauce pan, cook apples and 2 sprigs of rosemary in 2 cups boiling water. Cook for 5 minutes. Reduce heat and simmer until apples are tender. Drain and rinse to stop cooking. Add apples, cinnamon, nutmeg, and brown sugar to food processor. Blend until super smooth with no chunks. Do not add water.
In a bowl, combine eggs, sweetened condensed & whole milk, apple purée, extract. Whisk for about 2 minutes. Set aside.
Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan. Use a brush if you are not experienced in handling extremely hot caramel. Let sit for two minutes until sugar sets. Pour flan mixture into pan using a medium mesh hand strainer.
Baking the Flan
If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes. Remove flan pan from the baño de Maria and discard excess water from saucepan.
Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip!
Garnish flan with baked apple slices and rosemary sprig, if desired.