Step 1

Place an 8x4-inch loaf pan on a trivet or cutting board. We will transfer very hot caramel into the loaf, so make sure it's not placed directly on your kitchen counter.

Step 2

Add the sugar, water, and salt to a medium saucepan. Heat over medium heat for 3-5 minutes. The sugar will melt and start to bubble, do not stir. Keep heating until it gets a golden brown color. At this point, you can stir using a wooden spatula. Once you get a nice caramel color, immediately remove it from the heat and pour it into the loaf pan. Tilt the pan to spread the caramel evenly in the bottom.

Step 3

Set aside and let cool for at least 10 minutes. The caramel will harden. In the meantime, prepare the apples and custard.

Step 4

Heat the butter in a large non-stick skillet over medium heat. Once melted, add the diced apples and sauté for 5-7 minutes, or until tender. Do not overcook, you don't want to turn the apples into a purée. Once tender, remove from heat.

Step 5

Preheat oven to 350°F (175°C).

Step 6

Add the almond milk, maple syrup, sugar, cornstarch, and vanilla extract to a medium-size saucepan. Whisk to dissolve the cornstarch.

Step 7

Heat over medium, whisking constantly until it thickens, about 5 minutes. The custard will become very thick, that is normal. Remove from heat and stir in the sautéed apples. Be gentle when stirring. You don't want to mash the apples.

Step 8

Transfer the custard and apples to the prepared loaf, on top of the caramel. Use a spatula to smooth the top. Cover the loaf pan with foil and place in a deep baking dish. Add about 2 cups of water to the baking dish to make a bain-marie (water bath). The loaf pan should not be fully immersed, just about 1-inch deep.

Step 9

Bake for 40 minutes. Remove from the oven and let cool completely before transferring to the refrigerator. Chill for at least 4 hours before serving.

Step 10

To serve, cover the loaf pan with a plate and flip it so the flan is upside down. The caramel syrup will coat the flan.

Step 11

This apple caramel flan will keep for up to 3 days in the refrigerator. After that it tends to lose its creaminess.