Apple and yogurt flan

👩‍🍳 Step-by-Step Instructions:

1. Prep the Oven and Pan: Preheat your oven to 350°F (180°C). Line the bottom of an 8-inch or 9-inch springform cake pan with parchment paper and lightly grease the sides.
2. Prepare the Apples: Peel, core, and thinly slice your 3 apples. Divide the slices into two piles: one pile of neat, uniform slices to arrange on the top of the cake, and another pile chopped into smaller chunks to mix directly into the batter.
3. Whisk the Wet Ingredients: In a large mixing bowl, beat the 2 eggs and 100 g sugar together until pale and slightly bubbly. Whisk in the 1 plain yogurt container and 100 ml milk (plus vanilla or cinnamon if you are using it) until completely smooth.
4. Incorporate the Flour: Sift the 60 g flour into the wet mixture. Whisk gently just until the flour disappears and you have a smooth, thin, pourable custard batter.
5. Fold in the Fruit: Gently stir the chopped apple chunks into the batter so they are well coated. Pour the batter into your prepared cake pan.
6. Create the Top Layer: Carefully arrange the remaining beautiful apple slices across the top of the batter in a concentric circle pattern to mimic the elegant look shown in .
7. Bake to a Golden Brown: Bake for 40 to 45 minutes. The flan is ready when the edges are a deep golden brown, the center is set, and the top apples are gorgeously caramelized, matching the masterpiece in .
8. Cool and Chill: Let the flan cool completely at room temperature, then pop it into the fridge for at least 2 hours before slicing. Serving it chilled allows the custard texture to set up perfectly!