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.
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.
For a 27 cm (11″) pie dish
120 ml (1/2 cup) milk
35 grams (3 Tbsp) sugar
35 grams (3 1/2 Tbsp) flour
20 grams (1 1/2 Tbsp) unsalted butter
1 tsp ground cinnamon
Preheat the oven to 180C/350F. Put the eggs in a bowl and beat them until they are just broken up.
Add the sugar and beat to incorporate.
Add the sifted flour and beat until there are no more lumps.
Add the milk and beat just to incorporate.
Add the cinnamon and beat to incorporate. Let the batter rest while you prepare the apples.
Liberally butter a 27 cm (11″) pie dish, using all of the butter. Otherwise the flamusse will stick.
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.
Add the batter.
The batter should not reach higher than halfway, otherwise the apple-to-flan ratio won’t be nice.
Bake for 40 minutes at 180C/350F (static oven) or until the flan is cooked and the apples are golden.
Allow to cool to room temperature.
If you like you can sprinkle the flamusse with icing sugar just before serving.