Gingerbread Apple Flan With Apple Custard - cooking recipe

Ingredients

2 cups all-purpose flour
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar, plus
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon clove
1/8 teaspoon salt
1/8 teaspoon pepper
4 large eggs
2 tablespoons molasses
10 tablespoons butter, melted and cooled
2 tart apples, peeled and cut into 1/4 inch slices
1/4 cup fresh lemon juice

Preparation

Preheat oven 350 degrees F.
Combine flour, brown sugar, 1/3 cup of the granulated sugar, baking powder, baking soda, 1 3/4 tsps of the ginger, remaining spices and salt and pepper in a bowl.
Add 2 of the eggs, molasses and 6 tblsps of the butter and blend until just combined.
Scrape dough into buttered 9 or 10 inch springform pan and, with lightly-floured hands, pat it evenly onto the bottom and 2 inches up sides of pan.
Arrange the apple slices, cored side down, in concentric circles over the gingerbread.
Sprinkle them with remaining 1/4 tsp ginger and bake for 30 minutes, or until apples are browned lightly.
Whisk together remaining 2 eggs, 1/4 cup sugar, 4 tblsps butter, rind and lemon juice and pour evenly over apples, being careful not to let any drip onto sides of pan.
Bake another 20-25 minutes, or until custard is just set.
Serve at room temperature.