| Peel and thinly slice the apples and the pears.
Place them in a shallow casserole, with the sugar and the vanilla sugar
and gently cook for 30 minutes, until stewed and translucent. Beat the
eggs and the hot milk in a mixing bowl, then mix into the stewed apples
and pears. Prepare a caramel in a sauce pan, by moistening and heating
the sugar. Completely line the mould with the caramel and fill with the
stewed fruit mixture. Bake in a bain-marie for approximately 45 minutes.
When the centre of the flan seems firm to the touch, it is ready. Take
out of the oven, leave to cool then refrigerate. Unmold when about to serve.
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Ingredients
1 3/4 lbs apples 1 3/4 lbs pears 1 cup caster sugar 1 packet vanilla sugar 4 eggs 1 1/2 cups milk For the caramel :
Preparation Time 10 mn
Country: Normandy
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