Light and silky apple and yogurt flan

Ingredients

For the flan:

• 3 medium apples (preferably sweet varieties like Gala or Fuji)
• 1 cup plain yogurt (full-fat for creaminess or Greek yogurt for a thicker texture)
• 3 large eggs
• 1/3 cup granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice

For caramel (optional, for extra sweetness and color):

• 1/3 cup sugar
• 2 tablespoons water

Step-by-Step Method

Step 1: Prepare the Apples

1. Peel and core the apples.
2. Cut them into thin, even slices to ensure they cook uniformly.
3. Toss the slices in a bowl with lemon juice and cinnamon. This prevents browning and adds a warm spice note.

Step 2: Make the Caramel (Optional)

1. In a small saucepan, combine sugar and water.
2. Heat over medium heat, stirring gently until the sugar dissolves.
3. Allow it to simmer without stirring until it turns a golden amber color. Be careful not to burn it.
4. Pour the caramel into the base of a flan mold or individual ramekins, tilting the mold to evenly coat the bottom.

Tip: Skip this step if you prefer a lighter, fruit-forward flan without extra sweetness.

Step 3: Prepare the Flan Mixture

1. In a medium mixing bowl, whisk together eggs and sugar until smooth and slightly frothy.
2. Add yogurt and vanilla extract, mixing until fully incorporated. The mixture should be silky and uniform.
3. Gently fold in the prepared apple slices so they’re evenly distributed throughout the custard.

Step 4: Assemble the Flan

1. Pour the yogurt and apple mixture over the caramel (if using) in the mold or ramekins.
2. Tap gently to remove any air bubbles and help the mixture settle.

Step 5: Bake the Flan

1. Preheat the oven to 160°C (320°F).
2. Place the flan mold(s) in a water bath (a larger baking dish filled with hot water halfway up the sides of the mold). This gentle heat ensures a smooth, silky texture.
3. Bake for 35–45 minutes or until the flan is set but still slightly wobbly in the center.
4. Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours before serving.

Step 6: Serve

1. Run a knife gently around the edges of the flan to loosen it from the mold.
2. Invert onto a serving plate. If caramel was used, it will form a glossy sauce over the flan.
3. Garnish with a light dusting of cinnamon or a few fresh apple slices for presentation.

Tips for the Perfect Flan

• Yogurt choice matters: Full-fat yogurt gives creaminess, while Greek yogurt provides a firmer texture.
• Even slicing: Uniform apple slices ensure consistent cooking and a smooth texture.
• Gentle baking: Always use a water bath to avoid curdling the custard.
• Flavor variations: Add a splash of apple liqueur, nutmeg, or a handful of toasted almonds for extra flavor.

This Light and Silky Apple and Yogurt Flan is a crowd-pleaser: creamy, fruity, and delicately sweet. Its airy texture makes it perfect for those who want a dessert that feels indulgent without being heavy. Once you try it, it will quickly become a favorite for family gatherings or special occasions.

If you want, I can also create a version with step-by-step pictures showing each stage of the flan, which makes it even easier to follow.

Do you want me to do that?