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Fall Harvest Apple Flan

Ingredients

  • 4 cups (1 L) 2 apples, peeled and thinly sliced
  • 2 tbsp (30 mL) butter
  • 1/2 tsp (2 mL) cinnamon
  • 1 cup (250 mL) sugar
  • 2 tbsp (30 mL) water
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 3 eggs
  • 1 tbsp (15 mL) vanilla extract

Directions

1. Preheat oven to 350°F (180°C). Fill a roasting pan half full of water. Place in oven to heat up while making flan.
2. Heat butter on medium heat in large skillet. Add apples and cinnamon. Cook for about 5 to 7 minutes until apples are tender. Set aside.
3. Stir sugar and water together in medium saucepan on medium-high heat. When sugar is dissolved, stop stirring and cook for 5 to 6 minutes or until mixture turns to caramel. When sugar is a deep golden colour, pour into a 9” x 5” (23 cm x 13 cm) loaf pan. Tilt pan to coat bottom of pan. Place reserved apples on top of caramel.
4. Whisk evaporated milk, sweetened condensed milk, eggs and vanilla until smooth. Strain mixture into clean mixing bowl. Pour strained mixture into loaf pan. Apples will float to top.
5. Place loaf pan in roasting pan of hot water. Bake for 50 to 55 minutes, or until custard is set.
6. Cool, wrap with plastic wrap and refrigerate until cold. To unmold, run a knife around edge of pan. Carefully invert on serving plate with edges to catch when completely cold.

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Related Recipes

Fall Harvest Apple Flan

Ingredients

  • 4 cups (1 L) 2 apples, peeled and thinly sliced
  • 2 tbsp (30 mL) butter
  • 1/2 tsp (2 mL) cinnamon
  • 1 cup (250 mL) sugar
  • 2 tbsp (30 mL) water
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 3 eggs
  • 1 tbsp (15 mL) vanilla extract

Directions

1. Preheat oven to 350°F (180°C). Fill a roasting pan half full of water. Place in oven to heat up while making flan.
2. Heat butter on medium heat in large skillet. Add apples and cinnamon. Cook for about 5 to 7 minutes until apples are tender. Set aside.
3. Stir sugar and water together in medium saucepan on medium-high heat. When sugar is dissolved, stop stirring and cook for 5 to 6 minutes or until mixture turns to caramel. When sugar is a deep golden colour, pour into a 9” x 5” (23 cm x 13 cm) loaf pan. Tilt pan to coat bottom of pan. Place reserved apples on top of caramel.
4. Whisk evaporated milk, sweetened condensed milk, eggs and vanilla until smooth. Strain mixture into clean mixing bowl. Pour strained mixture into loaf pan. Apples will float to top.
5. Place loaf pan in roasting pan of hot water. Bake for 50 to 55 minutes, or until custard is set.
6. Cool, wrap with plastic wrap and refrigerate until cold. To unmold, run a knife around edge of pan. Carefully invert on serving plate with edges to catch when completely cold.