Flan de Manzanas
This is how the Filipinos prepare their leche flan before, with apples, and it is one of the influences of the Spanish cuisine. The original desert came from the Spain’s version called by a similar name but with a letter “Z”, Flan de Manzanas. Today this is rarely served due to Filipinos becoming budget aware specially when apples are expensive compared to other fruits. I still remember when the Americans still control their bases back home, apples were so pricey they are given as gifts to loved ones per piece, it was also a good alternative to roses. Hence during these days leche flan became the better alternative to those who keep a tight eye on their budget and since then Flan de Mansanas was forgotten.
Today we are reviving that recipe and educate those who never came across this delicious dessert. It’s very different compared to Leche Flan as this one is not dense as it used the egg whites as well, this is light and airy, and the essence of apple can be enjoyed on every bite.
- In a saucepan combine water and tart apples, bring to a boil then simmer until soft for 15 minutes.
- Mash the apples with fork then let it cool down.
- Mix mashed apples with condensed milk and the beaten eggs.
- Place two tablespoons of brown sugar on each llanera, place over stove top in low heat, melt the sugar and tilt llanera to distribute melted sugar in the llaneras surface.
- Divide apple mixture into three then pour into the llaneras. Cover the llanera with aluminium foil then place in a water bath.
- Cook the flan in a 170c preheated oven for 45 minutes.
- Remove from oven, let it cool. Once it has cooled down, chill in the refrigerator prior to serving.
- Remove from llaneras over to a plate then serve.