Name: Eighteenth Century Creamed Apple Flan
Prep time: 40 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 110g shortcrust pastry; 4 large Bramley apples, peeled, cored and sliced; 2 tbsp water; 50g butter; 2 tbsp caster sugar; 3 digestive biscuits, crushed into crumbs; 1 lemon, zested; 2 tbsp brandy; nutmeg, freshly grated; 3 egg yolks; 65ml double cream

Method

Line a 20cm flan tin with the . Prick the base gently and bake for about 15 minutes or until the base is cooked.
Meanwhile put the sliced in a saucepan with the and cook until they are pulpy.
Transfer them to a large mixing bowl and beat until they are a smooth purée (or use the food processor).
Whisk in the and , followed by the crumbs, rind, and a good grating of . Combine everything thoroughly and leave the mixture to cool.
Next whisk the together with the - don’t over-do it you just want to thicken it slightly.
When the mixture has cooled, stir the eggs and cream into it.
Pour the whole lot into the part-baked flan case and bake in the oven for a further 30 minutes.