Gingerbread Apple Flan with Apple Custard
"Homey-good, and very different."
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
10-12
ingredients
- 2 cups all-purpose flour
- 2⁄3 cup firmly packed brown sugar
- 1⁄3 cup granulated sugar, plus
- 1⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 4 large eggs
- 2 tablespoons molasses
- 10 tablespoons butter, melted and cooled
- 2 tart apples, peeled and cut into ¼ inch slices
- 1⁄4 cup fresh lemon juice
directions
- Preheat oven 350 degrees F.
- Combine flour, brown sugar, 1/3 cup of the granulated sugar, baking powder, baking soda, 1 ¾ tsps of the ginger, remaining spices and salt and pepper in a bowl.
- Add 2 of the eggs, molasses and 6 tblsps of the butter and blend until just combined.
- Scrape dough into buttered 9 or 10 inch springform pan and, with lightly-floured hands, pat it evenly onto the bottom and 2 inches up sides of pan.
- Arrange the apple slices, cored side down, in concentric circles over the gingerbread.
- Sprinkle them with remaining ¼ tsp ginger and bake for 30 minutes, or until apples are browned lightly.
- Whisk together remaining 2 eggs, ¼ cup sugar, 4 tblsps butter, rind and lemon juice and pour evenly over apples, being careful not to let any drip onto sides of pan.
- Bake another 20-25 minutes, or until custard is just set.
- Serve at room temperature.
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Reviews
-
This was a great flan and I enjoyed it immensely. I just love the ginger taste in this. Thank you for a great flan. -
We didn't really care for this unfortunately. And I was very confused about the flan part? I love flan and this didn't resemble flan at all... -
This is very tasty. I had to substitute orange juice for the lemon (my lemon was very much past its best). Wasn't entirely sure what to expect and felt dubious about the amount of custard until I saw the gingerbread puff up and make the area to be filled with custard much smaller. -
I've made this several times and it never fails to impress!
-
This was incredibly fantastic. The flavors meld so well together. I will be making this again!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
