The first step is to prepare the apples. They are peeled, seeded and cut into thin strips or small cubes depending on preferences. A uniform cut allows for even cooking and an aesthetically pleasing result. The apple pieces are then sprinkled with a little cinnamon and sugar to develop their aromas during cooking. Cinnamon provides a subtle fragrant touch that pairs perfectly with the natural sweetness of the fruits, while sugar helps to lightly caramelize the apples and balance the acidity of certain varieties.
At the same time, the flan dough is prepared. The eggs are beaten with the sugar until the mixture becomes foamy and slightly whitens, allowing air to be incorporated and an airy flan to be obtained. The melted butter is added gradually to provide creaminess and aromatic richness. The flour and baking powder are sifted then gently incorporated to maintain the lightness of the dough. The milk and liquid cream are then added to obtain a fluid and homogeneous texture, creating a perfect balance between density and lightness.
