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At the End, Sweet Apples

Wednesday, September 8, 2004; Page F05

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)

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

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