Timballo di mele
In this apple flan from Piedmont delicate apple flavours get topped by a crunchy caramel topping.
At this time of year I wrack my recipes for anything apple and came across this timbale in Marcella Hazan’s Marcella Cucina. It is not unlike my previous apple pudding, but what makes this dessert remarkable is the lack of flour and fat along with the addition of caramel. Classic flavours in a – for me – new disguise, so of course I had to try it.
It won’t be the last time, as it turned out really nice. Especially when left for 24 hours, so that the caramel gets a chance to melt into a sweet sauce.
150 g sugar for the caramel
150 g sugar
1 tsp cloves
1 cinnamon stick
4 egg whites
Heat up a casserole with 150 g sugar and 50 ml water over medium heat. (It takes ages and will bubble and turn to crust before the sugar starts to melt and turn brown)
Pour the liquid caramel in a non-stick baking tin
Meanwhile peel, core and cut the apples and cook them for 20 minutes with sugar, cloves, cinnamon and a little water. Let it cool and remove cloves and cinnamon.
Beat the egg whites until they form stiff peaks.
Fold apples gently into the egg whites
Pour the apple mixture over the caramel and bake in a water bath at 160 C /325 F for 1 hour.
The apple flan should be served cold.
Alternatives to apple flan