INGREDIENTS

INSTRUCTIONS

From the Washington Apple Commission.  Cook apples over low heat in a
large saucepan with 1/4 cup sugar and  1/4 cup water for about 15
minutes or until soft. 2. Meanwhile, heat  remaining sugar over medium
heat in another saucepan with 3  tablespoons water, plus cinnamon,
nutmeg and cloves. Stir constantly  as sugar caramelizes, and when it
has turned very dark brown, pour it  immediately into a 2-quart mold,
quickly turning the mold from side  to side to coat all interior
surfaces with the sugar. Set aside to  cool. 3. Scald the cream by
bringing it to a quick boil, then  removing immediately from heat and
setting aside to cool. 4. Preheat  oven to 350'F. 5. When apples are
cooked, puree them in a blender or  food processor. Beat the eggs, then
slowly add scalded cream,  stirring constantly. Strain egg mixture into
large bowl and add  pureed apples. Mix together well, then pour apples
into mold. 6.  Place mold in a large pan of room-temperature water,
then place in  oven and bake for about 1-1/2 hours, or until a knife
inserted into  middle of flan comes out clean. 7. Cool to room
temperature before  serving, then dip mold into warm water to melt
glaze slightly and  unmold onto serving platter. May be served with
whipped cream, fresh  strawberries or other fruit.  Serves 8 to 10.
Each serving has 279 calories, 4.6 grams protein, 15  grams fat, 34.4
grams carbohydrate, 204 milligrams cholesterol, 2.6  grams fiber and 48
milligrams sodium.  From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 177
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 125.6mg
Sodium: 44.7mg
Potassium: 54.2mg
Carbohydrates: 16.1g
Fiber: <1g
Sugar: 15.1g
Protein: 3.6g