INGREDIENTS

INSTRUCTIONS

From the Washington Apple Commission.
1. 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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