Light and Silky Apple & Yogurt Flan

 Light and Silky Apple & Yogurt Flan (Flan aux pommes et yaourt)

A tender, lightly caramelized
 apple flan bound with creamy yogurt — an approachable, lighter dessert that balances fruit sweetness, gentle vanilla, and a custardy, melt-in-the-mouth texture.

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Author: tinsufCuisine: French-inspired

Category: Dessert

Keywords: apple flan, yogurt flan, light dessert, custard with apples

Prep time: 20 minutes

Cook time: 35–40 minutes


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Total time: about 1 hour (including cooling)

Yield: Serves 4
This Apple & Yogurt Flan is a light, melting dessert that celebrates the natural sweetness and texture of apples while keeping the overall richness restrained by the use of yogurt. The recipe combines gently sautéed, slightly caramelized apple slices with a smooth custard made from yogurt, eggs, a touch of flour for structure, and vanilla for fragrance. It is ideal when you want a comforting, home-baked finish to a meal without feeling overly heavy. The preparation emphasizes careful cooking of the apples to deepen their flavor, a smooth batter mixed without overworking, and a gentle oven temperature to ensure an even set. Serve slightly warm or chilled — both are delightful.
Ingredients

    3 medium apples (about 450 g / 1 lb), peeled, cored and thinly sliced or diced
    2 plain yogurts (total 250 g / 8.8 oz) — Greek or plain whole-milk yogurt works best
    3 large eggs, at room temperature
    50 g (1/4 cup) granulated sugar
    30 g (about 1/4 cup) all-purpose flour, sifted
    1 teaspoon pure vanilla extract
    Zest of 1/2 lemon
    1 pinch of fine salt
    Butter for the baking dish (about 1 tablespoon) and additional for sautéing the apples
    Optional for serving: honey, berry coulis, or toasted flaked almonds

Instructions


    Preheat the oven to 170°C (340°F). Butter a 20–22 cm (8–9 inch) shallow baking dish or divide the mixture among individual ramekins.
    Prepare the apples: peel, core, and slice the apples into uniform thin slices or small dice so they cook evenly.
    Heat a medium skillet over medium heat and add 1 tablespoon butter. When the butter foams, add the apples and 1–2 tablespoons of the sugar. Sauté for 4–6 minutes, stirring occasionally, until the apple pieces are slightly softened and begin to take on a light golden color; do not overcook — they should remain tender but not mushy.
    Add the lemon zest to the apples, toss briefly, then remove from heat and let cool slightly.
    In a mixing bowl, whisk the eggs with the remaining sugar until smooth and slightly aerated.
    Whisk in the yogurts, vanilla extract, sifted flour, and a pinch of salt until the batter is homogeneous and free of lumps. The flour provides mild stability so the flan stays tender yet set.
    Arrange the sautéed apple slices in the prepared dish in a single layer (or divide between ramekins). Pour the yogurt–egg mixture over the apples, ensuring the apples are evenly distributed and slightly pressed into the custard.
    Place the dish on the middle oven rack and bake at 170°C (340°F) for 35–40 minutes, or until the edges are set and the center is just slightly wobbly — a knife inserted near the center should come out mostly clean. Time will vary slightly with dish depth and oven performance.
    Remove from the oven and allow the flan to cool to warm, then chill in the refrigerator for at least 2 hours to fully develop texture and flavor. Serve slightly warm or chilled, optionally drizzled with honey, a berry coulis, or sprinkled with toasted flaked almonds.

Troubleshooting & Consistency Tips

    If the custard separates or looks curdled after mixing, whisk gently rather than vigorously and let the batter rest for a few minutes to hydrate the flour; small lumps can be strained out through a fine sieve.
    If the flan is still very jiggly after the listed baking time, return it to the oven and check every 5 minutes — the center should be just set; residual heat will finish the setting as it cools.
    If the 

     apples release excess juice making the custard watery, drain off a little of the cooking liquid before arranging the apples, or cook them a touch longer to concentrate their juices.
    To prevent over-browning of the top, tent with foil for the last 10 minutes of baking if the surface becomes too dark.
    If you prefer a firmer texture, increase the flour by 1 tablespoon (about 8 g) or add 1 tablespoon cornstarch; this will produce a slightly denser set without compromising the creaminess.

Storage & Make-Ahead

Refrigerate the flan in an airtight container for up to 3 days. For best texture, cover the surface with plastic wrap pressed directly onto the custard before sealing the container. The flan can be made a day ahead — chill thoroughly and bring to room temperature for 20–30 minutes before serving if you prefer it not overly cold. Avoid freezing if possible; freezing alters the yogurt-custard texture and can lead to separation upon thawing.
Why This Recipe Works

The balance between eggs and
 yogurt creates a custard that is both silky and light: the eggs provide structure while the yogurt contributes acidity and creaminess without  heavy cream. Sifting a small amount of flour into the batter stabilizes the custard so it sets reliably while remaining tender (flour denatures proteins more gently than added starches). Gently caramelizing the apples concentrates their flavor and adds a subtle depth that pairs perfectly with the floral notes of vanilla and the bright lift from lemon zest. Baking at a moderate temperature ensures even cooking and prevents the edges from becoming rubbery while the center sets gradually.

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Expert Tips

    Use firm, slightly tart apple varieties (e.g., Granny Smith, Braeburn, Pink Lady) to balance sweetness and keep texture after cooking.
    If you want a glossier top, brush a thin layer of warmed honey or apricot jam over the apples after baking and before chilling.
    For individual portions, bake in ramekins for a shorter time (about 20–25 minutes) and monitor closely; individual servings cool faster and are convenient for plated desserts.

Nutrition (per serving — approximate)

Calories: 210 kcal


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Fat: 7 g

Carbohydrates: 30 g

Protein: 6 g
Recipe provided by Comfort Food Kitchen. This light apple & yogurt flan is an excellent everyday dessert — simple to prepare, adaptable to seasonal fruit, and perfect for sharing. Try it with pears, stone fruit, or mixed berries when in season for subtle variations in flavor and texture.