The preparation
Step 1:
First, fill a fireproof dish (for the water bath) that fits a loaf tin about halfway with water and place it in the oven at 180 degrees Celsius top and bottom heat.
Step 2:
Pour the milk into a saucepan, peel the lemons with a potato peeler or small knife (only the top part of the peel). Add the peel, 150 g sugar and cinnamon and bring to the boil. Be careful not to let the milk burn. Then remove from the heat and leave to cool.
Step 3:
In the meantime, put the other 150 g sugar with 4 tablespoons of water in a small saucepan or frying pan and caramelise over medium heat, stirring constantly (until the sugar is brown and liquid).
Step 4:
Carefully pour the caramelised sugar into the loaf tin and swirl it around a little with a towel or oven glove (as the tin can get very hot) until the liquid sugar is evenly distributed over the bottom.
Step 5:
Peel, halve and slice the apples and place them on top of the caramelised sugar.
Step 6:
Then crack the eggs into a bowl and whisk them well.
Step 7:
Once the milk has cooled, remove the cinnamon and lemon zest, add the milk to the egg mixture and whisk well again. Pour the mixture into the loaf tin.
Step 8:
Carefully place the loaf tin with the mixture in the water bath in the oven. Bake at 180 degrees for approx. 45 minutes. If the top of the flan browns too quickly, cover with aluminium foil.
Step 9:
After baking, carefully remove the flan from the water bath and leave to cool. Then place in the fridge for at least 3 hours. Use a knife to loosen the edges, place a long cake plate on top of the loaf tin, turn it over until the flan falls onto the plate, and you're done!
