Apple Custard (Flan aux Pommes)

Ingredients

• Select six small apples
• two cups water
• two cups sugar
• juice of a lemon
• some of the rind
• two tablespoons brandy
• one cup of the syrup from the apples
• a small tablespoon cornstarch
• half cup water or milk
• one cup hot milk
• three yolks of eggs
• three tablespoons sugar
• sprinkle with cinnamon
• the whites of two eggs

Method

1. 1

   Peel and core apples, simmer in water, sugar, lemon juice, and brandy until done.

2. 2

   Remove apples, thicken syrup with cornstarch and water, add hot milk, yolks, and sugar.

3. 3

   Pour over apples, decorate with meringue and bake until settled.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 547. The excerpt below is the record exactly as published.

Apple Custard ( Flan aux Pommes ) Select six small apples, peel and core well, put in a saucepan two cups water, two cups sugar, juice of a lemon and some of the rind, and two tablespoons brandy, let simmer slowly, until well done. Remove carefully from the pot to a souffle dish. Take one cup of the syrup from the apples, thicken with a small table¬ spoon cornstarch dissolved in half cup water or milk, add one cup hot milk, then three yolks of eggs and three tablespoons sugar stirred to a souffle. Flavor with brandy to taste, pour over the apples, sprinkle with cinnamon. Decorate with strips across of the whites of two eggs

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