Preparation
Step 1:
First, fill an ovenproof dish (for the bain-marie) – one that fits inside a loaf tin – about halfway with water and place it in the oven at 180 degrees (top and bottom heat).
Step 2:
Pour the milk into a saucepan, peel the lemons with a potato peeler or small knife (removing only the top layer of zest). Add the zest, 150 g sugar and the cinnamon, then bring to the boil. Be careful not to let the milk burn. Remove from the heat and leave to cool.
Step 3:
Meanwhile, place the remaining 150 g of sugar and 4 tbsp of water in a small saucepan or frying pan and, over a medium heat, allow to caramelise whilst stirring constantly (until the sugar is brown and liquid).
Step 4:
Carefully pour the caramelised sugar into the loaf tin, then gently swirl the tin back and forth, holding it with a tea towel or oven glove (as the tin can get very hot), until the liquid sugar is evenly distributed across the base.
Step 5:
Peel, halve and slice the apples, then arrange them on top of the caramelised sugar.
Step 6:
Then crack the eggs into a bowl and whisk well.
Step 7:
Once the milk has cooled, remove the cinnamon and lemon zest, pour the milk into the egg mixture and whisk well again. Pour the mixture into the loaf tin.
Step 8:
Carefully place the loaf tin containing the mixture into the bain-marie in the oven. Bake at 180 degrees for approx. 45 minutes. If the top of the flan starts to brown too quickly, cover it with aluminium foil.
Step 9:
Once baked, carefully remove the flan from the bain-marie and leave to cool. Then place in the fridge for at least 3 hours. Next, run a knife round the edge, place a long cake plate over the loaf tin, and turn it over until the flan slides onto the plate – done!
