Light and Silky Apple & Yogurt Flan

 

Ingredients

• 3 medium apples (about 450 g / 1 lb), peeled, cored and thinly sliced or diced
• 2 plain yogurts (total 250 g / 8.8 oz) — Greek or plain whole-milk yogurt works best
• 3 large eggs, at room temperature
• 50 g (1/4 cup) granulated sugar
• 30 g (about 1/4 cup) all-purpose flour, sifted
• 1 teaspoon pure vanilla extract
• Zest of 1/2 lemon
• 1 pinch of fine salt
• Butter for the baking dish (about 1 tablespoon) and additional for sautéing the apples
• Optional for serving: honey, berry coulis, or toasted flaked almonds

Instructions

1. Preheat the oven to 170°C (340°F). Butter a 20–22 cm (8–9 inch) shallow baking dish or divide the mixture among individual ramekins.
2. Prepare the apples: peel, core, and slice the apples into uniform thin slices or small dice so they cook evenly.
3. Heat a medium skillet over medium heat and add 1 tablespoon butter. When the butter foams, add the apples and 1–2 tablespoons of the sugar. Sauté for 4–6 minutes, stirring occasionally, until the apple pieces are slightly softened and begin to take on a light golden color; do not overcook — they should remain tender but not mushy.
4. Add the lemon zest to the apples, toss briefly, then remove from heat and let cool slightly.
5. In a mixing bowl, whisk the eggs with the remaining sugar until smooth and slightly aerated.
6. Whisk in the yogurts, vanilla extract, sifted flour, and a pinch of salt until the batter is homogeneous and free of lumps. The flour provides mild stability so the flan stays tender yet set.
7. Arrange the sautéed apple slices in the prepared dish in a single layer (or divide between ramekins). Pour the yogurt–egg mixture over the apples, ensuring the apples are evenly distributed and slightly pressed into the custard.
8. Place the dish on the middle oven rack and bake at 170°C (340°F) for 35–40 minutes, or until the edges are set and the center is just slightly wobbly — a knife inserted near the center should come out mostly clean. Time will vary slightly with dish depth and oven performance.
9. Remove from the oven and allow the flan to cool to warm, then chill in the refrigerator for at least 2 hours to fully develop texture and flavor. Serve slightly warm or chilled, optionally drizzled with honey, a berry coulis, or sprinkled with toasted flaked almonds.