BASE Apple Cranberry Flaugnarde
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 154.5
- Total Fat: 1.9 g
- Cholesterol: 49.9 mg
- Sodium: 247.9 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 3.4 g
- Protein: 8.1 g
View full nutritional breakdown of BASE Apple Cranberry Flaugnarde calories by ingredient
Introduction
A version of "self-crust" baked custard, with the types of fruits and spices totally adaptable to preference A version of "self-crust" baked custard, with the types of fruits and spices totally adaptable to preferenceNumber of Servings: 8
Ingredients
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400 grams Apples, fresh with skin
160 grams Cranberries
1 tsp Cinnamon, ground
0.5 tsp Ginger, ground
2 grams Butter, unsalted
2 large Egg, fresh, whole, raw
250 grams Milk, nonfat (skim milk)
20 grams Molasses, blackstrap
40 grams Maple Syrup
100 gram Milk, dry, non-fat, instant with added Vitamins A and D
50 grams Flour, whole grain
0.5 tsp Allspice
0.5 tsp Cardamom, ground
1 tsp Cinnamon, ground
0.25 tsp Cloves, ground
0.5 tsp Nutmeg, ground
0.5 tsp Salt
Tips
I include the 1 Tbsp of blackstrap molasses because I enjoy the flavour, but feel free to swap that for an additional Tbsp of maple syrup. This has been made with up to double the amount of molasses / syrup for those who prefer more sweetness.
Include a Tbsp or 2 of maple sugar or brown sugar with the cinnamon and ginger when spicing the apples and cranberries as another option for a sweeter version.
I haven't tried this with artificial sweeteners, but have enjoyed a version using 160g of pureed strawberries replacing the maple syrup / blackstrap as part of the batter --- which is a workable option for those avoiding added sugars.
Directions
Preheat oven to 350 degrees F with baking sheet on rack to heat as well (these randomly decide to go over the top – usually the time that you forget to put a baking sheet underneath).
Butter an oval casserole dish or a deep 9x9 glass or ceramic baking dish.
Core and chop apples in to ¼” pieces, then place in large bowl or large ziplock bag, along with the cranberries. Add 1 tsp cinnamon and 1/2 tsp ground ginger, and toss to coat thoroughly. Set aside.
In large bowl, whisk together all other ingredients. The batter will be a thin liquid consistency.
Pour spiced apples and cranberries into prepared baking dish and spread evenly. Pour batter over top.
Place baking dish in to preheated oven on top of baking sheet. Bake until centre is set and just slightly jiggly (about 60 minutes) if you want more of a custard, or until a knife inserted 1" from centre comes out clean if you want it more firm (about 70 minutes).
For more "custard" presentation, serve while still warm. For a more firm style, allow to cool completely, and then refrigerate for at least 2-4 hours before serving. It can be gently heated prior to serving and will still maintain the more firm texture.
Store in refrigerator.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user URBANREDNEK.
Butter an oval casserole dish or a deep 9x9 glass or ceramic baking dish.
Core and chop apples in to ¼” pieces, then place in large bowl or large ziplock bag, along with the cranberries. Add 1 tsp cinnamon and 1/2 tsp ground ginger, and toss to coat thoroughly. Set aside.
In large bowl, whisk together all other ingredients. The batter will be a thin liquid consistency.
Pour spiced apples and cranberries into prepared baking dish and spread evenly. Pour batter over top.
Place baking dish in to preheated oven on top of baking sheet. Bake until centre is set and just slightly jiggly (about 60 minutes) if you want more of a custard, or until a knife inserted 1" from centre comes out clean if you want it more firm (about 70 minutes).
For more "custard" presentation, serve while still warm. For a more firm style, allow to cool completely, and then refrigerate for at least 2-4 hours before serving. It can be gently heated prior to serving and will still maintain the more firm texture.
Store in refrigerator.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user URBANREDNEK.