A Rosh Hashanah tradition among Jews of Eastern European origin is to eat a sweet apple dessert to signify hopes for a sweet new year.
Apple cake is a common choice, but this French apple flan is more unusual. It is made with chunks of tender apples surrounded by a firm, creamy custard. The custard can be made with soy milk instead of regular milk for those who prefer a non-dairy dessert.
(File Photo Craig Herndon -- The Washington Post)
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Apple Flan
8 to 10 servings
This flan can be served warm or at room temperature with a simple raspberry, strawberry or caramel sauce.
Adapted from "Levana's Table: Kosher Cooking for Everyone," by Levana Kirschenbaum (Stewart, Tabori & Chang, 2002):
For the apples:
3 tablespoons vegetable oil, plus additional for the baking dish
6 firm, tart apples (Gala, McIntosh or Granny Smith), peeled, quartered, seeded and cut into thick wedges
1/4 cup packed brown sugar
1 tablespoon grated lemon zest
For the custard:
3/4 cup plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
