Ingredients (serves 6):
3 apples
3 large eggs
1 ½ cups milk
½ cup sugar
½ cup + 1 tbsp flour
2 tbsp vegetable oil
Preheat the oven at 400ºF.
Peel and core the apples then cut into chunks.
Grease a tart tin or pie plate with butter and sprinkle some flour. Place on a baking sheet. Place apples in the prepared tart tine or pie plate.
Gently heat the milk until warm. In a mixing bowl, whisk the eggs until blended and foamy. Add the sugar, flour, oil and whisk until smooth. Gradually whisk in the warm milk.
Using a ladle, carefully pour the liquid batter over the apple chunks, filling up to the rim.
Bake for 30 – 45 minutes until the flognarde is puffed and golden.
3 apples
3 large eggs
1 ½ cups milk
½ cup sugar
½ cup + 1 tbsp flour
2 tbsp vegetable oil
Preheat the oven at 400ºF.
Peel and core the apples then cut into chunks.
Grease a tart tin or pie plate with butter and sprinkle some flour. Place on a baking sheet. Place apples in the prepared tart tine or pie plate.
Gently heat the milk until warm. In a mixing bowl, whisk the eggs until blended and foamy. Add the sugar, flour, oil and whisk until smooth. Gradually whisk in the warm milk.
Using a ladle, carefully pour the liquid batter over the apple chunks, filling up to the rim.
Bake for 30 – 45 minutes until the flognarde is puffed and golden.
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Notes:
I cut the apples into a large dice instead of chunks.
Expect that it will deflate a bit after you remove it from oven.
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