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.
This flan comes out of the oven with a pale caramel top, slightly puffed at the edges and still wobbling in the center. When you cut into it, the blade slides without resistance into something that sits between a set custard and a moist cake. The apples have melted into the batter, almost disappearing, but their slightly tart fragrance rises as soon as the plate gets close. Warm, sweet, with that scent of vanilla and baked apple—a simple mix but hard to ignore.
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