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In my everyday kitchen, this apple and yogurt flan has been quite the game-changer. The melt-in-your-mouth feel and lightness make it my go-to dessert when friends come over for afternoon treats. I whipped it up one day while looking for something easy with whatever was in my fridge, and now my whole family can't get enough. It keeps that yummy taste we all love without any added fats.
Sweet Indulgence Without Regrets
This flan has become my favorite tasty buddy. Its silky body and soft apple chunks remind me of treats from when I was little, but way lighter. I love making it whenever blog readers ask for a cozy recipe that won't mess up their diet. It's my little wellness trick that never skimps on flavor.
My Easy Grocery List
- 500g of farm-fresh yogurt I always grab a creamy one from the market
- 120g of light brown sugar Just enough to make it sweet
- 3 fresh eggs I like using ones from my own chickens
- 3 nice apples Golden ones from the nearby orchard work best
- 75g of cornstarch My trick for getting that perfect consistency
My Step-by-Step Approach
- First Things First With The Oven
- I set my oven to 180°C, just right for gentle baking
- The Wonder Mix
- In my favorite bowl, I beat eggs and sugar till they get fluffy
- Gentle Combining
- I fold in my rich yogurt then sifted cornstarch with careful movements
- Apple Prep With Care
- I cut my apples into even small cubes so they melt nicely in the flan
- Just Right Baking
- I pour everything into my trusty pan and let the oven work for 45 minutes
- The Final Touch
- I cool my flan overnight so all the flavors can really come together
My Handy Tips
I've found that draining the yogurt well makes for the best texture. I always sift the cornstarch because that's what keeps my flan smooth. Oven temp really matters so I use my thermometer to get it just right. The flan needs time to cool down properly, so I let it rest quietly before taking it out of the pan.
Variations I Can't Resist
Sometimes I swap plain yogurt for Greek style which makes it even creamier. When hosting friends watching their sugar intake, I use honey from the local beekeeper instead. On days I want something different, I'll go for ripe pears or peaches from the garden. A dash of my favorite cinnamon or a split vanilla pod gently flavors the flan.
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Finishing Touches
The most important thing in my cooking is sharing the love. I always serve my flan with some backyard berries or a drizzle of homemade caramel for special occasions. My favorite moment is seeing my guests' eager faces when they try this simple but so comforting dessert.
Frequently Asked Questions
- → Which apples work best for this flan?
- Golden or Gala apples hold their texture during baking. For a tangier flavor, go with Reinettes.
- → Can Greek yogurt be used?
- Yes, Greek yogurt makes the texture richer and creamier. Stick to the same measurements.
- → How do I check if my flan is done?
- It should be golden on top and set to the touch. Insert a knife; it should come out clean.
- → Can this flan be frozen?
- Freezing isn't recommended as it changes the creamy texture. Keep it chilled and consume within 3 days.
- → How should this flan be served?
- Serve chilled, plain, or with a light caramel drizzle. Pair it with warm apple compote for extra flavor.