This recipe can be found at El Restaurante.
Recipe and photo courtesy of Washington Apple Commission.
6 Jonagold or Golden Delicious apples, peeled, cored, and coarsely chopped
¾ c. sugar
½ c. water
1 t. cinnamon
½ t. nutmeg
¼ t. ground cloves
1 c. heavy cream
5 large eggs
In large saucepan over low heat, combine apples, ¼ cup sugar, and ¼ cup water. Cook 15 minutes or until apples are soft. Puree in blender or food processor and set aside. In small heavy-bottomed saucepan over medium heat, combine remaining ½ cup sugar and ¼ cup water. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, until mixture turns a golden amber color, indicating that the sugar has caramelized. Remove from heat and carefully stir in spices (mixture may sputter). Immediately pour caramelized sugar into a 2-quart oven-proof mold, turning the mold to coat the entire bottom with caramelized sugar; set aside.
Heat oven to 350°F. In small saucepan, bring cream to boil; immediately remove from heat and set aside to cool slightly. In large bowl, beat eggs well; gradually add cream, beating constantly. Fold in apple puree; pour mixture in caramel coated mold. Place large roasting pan in oven; fill pan 1 inch up with water; place flan mold in center of pan and bake 1½ hours or until knife inserted in center comes out clean.
Cool flan to room temperature; dip bottom of mold into warm water to melt caramel bottom slightly. Invert flan onto rimmed serving platter and remove mold. Serve. (Prepare several hours before serving; it must cool to be unmolded.)