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Delicious vegan Crème Caramel dessert, topped with warmly spiced apples and drizzled with apple cider maple syrup reduction, that add a nice twist to this classic custard dessert. This flan requires no baking, and is rather quick and easy to prepare with just a few ingredients. The recipe is also egg-free, dairy-free, nut-free and soy-free.
This post is sponsored by Organic Washington apples. For full disclosure, please read below at the end of the post.
We’ve partnered with Organic Washington apples today to bring you this delicious Apple Crème Caramel dessert which is an easy no-bake flan recipe that only requires a few ingredients.
If you’ve been following this blog and our YouTube channel, you perhaps know by now how much I love incorporating fruits in my recipes. I am not much of an apple snacker but I do use apples liberally in my cooking and baking, in sweet and savoury recipes alike.
I find the Organic Washington apples to be of excellent quality, lending themselves beautifully to various cooked and baked recipes. And they are just as great enjoyed as a snack too. One medium apple can help fill you up without a lot of calories. It contains only about 72 calories, 19 g carbohydrates, and is a source of fibre and Vitamin C.
The United States is the leading organic apple producer in the world, with Washington State growing more than 90% of U.S. certified organic apples and known as one of the premier apple-growing areas in the world. The growing conditions make Washington the finest place to grow organic apples.
Organic Washington apples are available in every key variety – Red Delicious, Golden Delicious, Granny Smith, Gala, Fuji, Cripps Pink, Honeycrisp and Cosmic Crisp®. It’s also quite amazing to learn that each organic Washington apple is picked by hand.
In Canada, I was able to find the Gala and Granny Smith varieties at my local grocery here. To make sure you’re getting organic apples, look for the #9 as the first digit in the PLU code on the sticker. Also, you’ll see the WSDA/USDA organic symbol on each apple’s PLU sticker.
Gala is an excellent choice for this flan recipe for its texture, flavour and natural sweetness. When selecting Washington Organics at your local market or grocery store, look for apples with shiny, not dull skin. Shiny apples are crisp and tasty! Pick apples that feel firm when you give them a gentle squeeze.
Apples are best kept refrigerated as they won’t stay crispy and crunchy for long when kept at room temperature.
Apple Crème Caramel
Apple Crème Caramel is a relatively easy dessert that doesn’t take a lot of time.
The apples are first peeled, sliced, and then, placed in a saucepan and with the coconut sugar. They take about 10-15 minutes to cook until they are soft.
Then, the cooked apples are arranged into ramekins or mould, and set aside while you prepare the custard.
For the custard, agar agar powder is used as a binding agent, instead of eggs as in the traditional flan recipe. The agar agar powder is mixed with some water, then heated up. Next, the coconut milk and a mixture of water and cornstarch is added, followed by maple syrup or other sweetener. A little vanilla extract is added for flavour.
The custard mixture is heated gently, while stirring, until it starts to thicken and turns glossy. At this stage, it is removed from the heat.
The custard is immediately poured into the ramekins or mould covering the cooked apples. Allow the custard to cool before refrigerating for at least 3 hours or overnight before serving.
The apple cider and maple syrup reduction is drizzled on top before serving. To make the sauce, the maple syrup and apple cider vinegar are placed in a saucepan on low-medium heat, until the mixture comes to a gentle boil. Then, after 3 – 5 minutes on low-medium heat, the mixture will thicken. Take care not overheat it, else it will start to solidify to become hard candy.
Let the syrup cool, it will thicken slightly as it cools down.
To demould, the ramekins are placed in a bowl of warm water for a few minutes. This will allow the flan to detach from the sides. Flip upside down on a serving plate and then, top with the maple syrup reduction and toasted coconut flakes.
Full disclosure: This post is sponsored by Organic Washington apples. We only endorse products and services that we like, enjoy, use and that we believe, based on our experience, are worthy of such endorsement. We value the trust of our readers, viewers and subscribers. We believe in honesty of relationship and opinion. The views and opinions expressed on this blog are 100% ours.
For the apple layer:
- 3 medium Organic Washington Gala apples
- 2 tablespoons coconut sugar, or other sweetener of choice
- ¼ teaspoon cinnamon powder
For the custard:
- 3 teaspoons agar agar powder
- 200 ml water
- 400 ml canned coconut milk, thick creamy consistency
- 3 tablespoons cornstarch
- 250 ml water
- 200 ml maple syrup, or other sweetener
- 1 teaspoon vanilla extract
For the sauce:
- 120 ml maple syrup
- ½ tablespoon apple cider vinegar
- Toasted coconut flakes
Start by peeling and slices the apples. Then, place them in a saucepan and with the coconut sugar. Stir to mix well.
Let them cook on low heat for about 10-15 minutes or until the apples are soft.
Then, divide and arrange the cooked apples into 6 ramekins or moulds. Set aside.
Note: Wait for the apples to be ready, then start making the custard cream afterward, as the custard will start to set as soon as it is cooked.
To make the custard:
Mix the agar agar powder with 120 ml water until dissolved completely. Add this to the saucepan, on medium heat, stirring as required. Let it heat for a minute, then add the coconut milk.
Mix the cornstarch in 250 ml water until completely dissolved. Add this to the saucepan, stirring as required to avoid lumps from forming.
Add the maple syrup or other sweetener; stir well until dissolved.
Then, add the vanilla.
Allow the custard mixture to heat up until it is boiling, stirring gently to avoid burning.
The custard will thicken and will become glossy. At this stage, turn off the heat.
Immediately pour into the ramekins or mould over cooked apples.
Leave to set undisturbed at room temperature until cooled enough to go into the refrigerator. Then, refrigerate for at least 3 hours or overnight before serving.
The apple cider and maple syrup reduction is drizzled on top before serving.
To make the sauce:
Place the maple syrup and apple cider vinegar in a saucepan on low-medium heat. Stir to mix. Allow the mixture to come to a gentle boil, then continue heating on low-medium heat for about 3 - 5 minutes. Do not overheat it, else it will start to solidify to become hard candy.
Let the syrup cool, it will thicken slightly as it cools down.
To demould, place the ramekins in a bowl of warm water for a few minutes.
Place the serving plate on top, then flip upside down. Top with maple syrup reduction and toasted coconut flakes and enjoy.