The classic Parisian flan is a beautiful promise that usually comes with a lot of washing up. This yogurt version cuts through all that—no cream, no pre-cooking, no fuss. Ten minutes of prep and the oven does the rest.
Ingredients :
- The apples — Go for Boskoop or Reinette—slightly tart, they hold up well during cooking and balance the sugar. Golden Delicious, being too sweet, makes for a bland result. Three medium apples are enough: you want pieces in the batter, not a disguised tart.
- Plain yogurts — Classic plain yogurts, not low-fat. 0% versions give a drier, less pleasant mouthfeel. If you only have Greek yogurt on hand, dilute it with a tablespoon of water before incorporating.
- The flour — Marked as optional in many recipes, it is actually useful. Sixty grams is enough to provide some structure. Without it, the flan remains very wobbly—good, but fragile to serve. For a gluten-free version, cornstarch works very well in the same quantity.
- Vanilla and cinnamon — Don’t skip the flavoring, whatever it may be. A packet of vanilla sugar or half a teaspoon of cinnamon—it changes everything. Flour, sugar, and eggs without fragrance are flat. Half a lemon zest is also a very fresh option if you don’t like cinnamon.
