Flamusse aux Pommes (Burgundian Apple Flan)

For the Burgundian evening there also had to be a traditional dessert from Burgundy. I decided to prepare flamusse, an apple flan that is similar to clafoutis (made with cherries). This is a very an quick simple cake/dessert to make, but really tasty. The important thing is to use only a bit of batter and not to beat too much air into it, otherwise the flan will rise too much and although it will still taste good, it will look quite messy.

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If you usually don’t bake, this is something to try. It is very easy and nice as a dessert. It is also quite healthy, given that it consists mostly of apples and has just a bit of butter.

Ingredients

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For a 27 cm (11″) pie dish

3 apples

120 ml (1/2 cup) milk

35 grams (3 Tbsp) sugar

35 grams (3 1/2 Tbsp) flour

2 eggs

20 grams (1 1/2 Tbsp) unsalted butter

1 tsp ground cinnamon

Preparation

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Preheat the oven to 180C/350F. Put the eggs in a bowl and beat them until they are just broken up.

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Add the sugar and beat to incorporate.

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Add the sifted flour and beat until there are no more lumps.

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Add the milk and beat just to incorporate.

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Add the cinnamon and beat to incorporate. Let the batter rest while you prepare the apples.

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Liberally butter a 27 cm (11″) pie dish, using all of the butter. Otherwise the flamusse will stick.

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Core and peel the apples and cut them into wedges (each apple into quarter and then each quarter into three wedges). Arrange the wedges in a circular pattern in the pie dish.

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Add the batter.

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The batter should not reach higher than halfway, otherwise the apple-to-flan ratio won’t be nice.

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Bake for 40 minutes at 180C/350F (static oven) or until the flan is cooked and the apples are golden.

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Allow to cool to room temperature.

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If you like you can sprinkle the flamusse with icing sugar just before serving.

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31 thoughts on “Flamusse aux Pommes (Burgundian Apple Flan)

  1. This is torture! I haven’t had breakfast and you are killing me! I am teaching cooking to an American client these days and we are having coq au vin for lunch. It will taste even better now 🙂

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  2. you know I love flan 😉 this is pretty straight forward! I’ll add fruit to my next batch! Were the apples too tough? eggs cook so quickly I wonder if you’d like to cook the apples a bit before adding them to the flan mix.

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  3. This is such a beautiful dessert, Stefan. You did a wonderful job. You’re right, too. It’s deceptively easy and, compared to most desserts, healthy. I didn’t think such a thing possible in the world of French desserts. 😉

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  4. I love desserts like this: few ingredients and no time at all to make. I need to buy some apples–I have everything else. Actually I have a carton of half and half. Would it be okay to use that instead of milk?

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      1. My dessert was not as pretty as yours but I would imagine it was just as delicious. The crust turned out really nicely. It added a nice crunch. Although it was store-bought (I’m not good at making dough) it was very good. It was an organic whole wheat crust and very tasty as well as healthy. It was also a 9-inch pie crust but it still fit all of the filling and it was a good apple to batter ratio. I only used 1-1/2 apples and all of the batter.

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        1. Glad that you liked it! Icing sugar is a great help to make anything look prettier. You must like the batter if you use that much. For me it becomes too ‘eggy’ when the apple to batter ratio is that low.

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  5. So beautiful – so fresh – and perfect for Fall. I can’t wait to make this – lovely recipe. Do you think it would also work in a pie pan? I lent my tart pan to a friend quite a while ago (and you know how that turns out…) 😉 This would also be lovely with pears, which are also quite good this time of year. Would the recipe still work with pears – or would they have too much water content? Nice post, Stefan!

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    1. Thanks, Shanna!
      If you are worried the flan won’t come out of your pie pan, you could always line it with parchment paper. (First butter the pan, then line with paper, then butter the paper.)
      It depends on the ripeness and type of pears, but it should work with pears as well. I’d recommend to replace the cinnamon with something else though — vanilla perhaps? Pears and almonds go well together, so it may also be a good idea to replace part of the flour with almond meal and add some slivered almonds on top.

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      1. Oh, yes – I know the drill with the parchment paper. Good reminder – we don’t want a flan that won’t come out of the pan. Thank you!

        I agree – pears go very well will almond – so maybe a bit of almond extract, as well? Pears are also nice with nutmeg. The slivered almonds on top sound beautiful, as long as you don’t think that they would over-brown.

        Great recipe, Stefan!

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