Welcome to Mishaps & Munchies, where Anastasia Hemlock, a daring Gryffindor with a sweet tooth and a knack for trouble, takes you on a journey through the unpredictable world of magical munchies. Here, recipes don’t always go to plan… but that’s half the fun! From cauldrons bubbling over to desserts that decide to grow wings, Ana embraces the chaos of cooking with courage, curiosity, and a healthy dose of Gryffindor mischief.
So tie on your apron (or at least keep your wand ready) and join her in proving that even the most spectacular kitchen disasters can lead to something tasty, funny, or downright unforgettable.
Ravenclaw Enchanted Creamed Apple Flan
Every birthday deserves a little magic, and for a clever Ravenclaw celebrating their 18th, what could be more fitting than a dessert that’s equal parts wisdom, whimsy, and wonder? This Enchanted Creamed Apple Flan brings together the best of Ravenclaw’s house spirit. Baked with care and finished with a flourish of blue-and-bronze enchantment, I hope this adds a smile to a sometimes hairless quidditch captain.
Ingredients
For the filling:
- 1 lb 5 oz (600 g) crisp green apples, peeled, cored, and sliced
- 2 oz (50 g) almond biscuits
- 2 oz (50 g) butter
- 2 tablespoons caster sugar
- grated zest of 1 lemon
- 2 tablespoons blueberry cordial
- pinch of ground nutmeg
- 5 large egg yolks
- 2½ fl oz (65 ml) double cream
For the pastry:
- 1½ oz (40 g) softened butter
- 1½ oz (40 g) softened lard
- 5 oz (150 g) plain flour, sifted, plus extra for rolling
To serve:
- icing sugar, for dusting
- star sprinkles and blue sugar crystals for decoration
Equipment:
- You will also need a loose-based fluted tart tin, 8 inches (20 cm) in diameter, 1¼ inches (3 cm) deep, lightly greased.
- Cauldron
- Spoon
- Wand
- Beewax Cloth
Instructions
- Pre-Heat your oven to 350°F / 180°C. Mix the pastry by placing the fats and flour into a small cauldron. Use the rotation charm to stir briskly until the mixture resembles fine breadcrumbs.
- Add 1–2 teaspoons of cold water, while your rotation charm is still rotating. Do as such until the dough comes together and leaves the cauldron clean. Wrap in beeswax cloth and rest somewhere cool for 30 minutes.
- Once cool, roll out on a lightly floured board and use it to line the tart tin. Prick the base all over with a fork and brush with one of the egg yolks. Bake for 20 minutes.
- Meanwhile, place the apple slices in a medium cauldron with 2 tablespoons of water. Heat gently with a low flame spell until they soften into a pale, fluffy purée. Transfer this to a large mixing cauldron.
- Now crush the biscuits. Place them in between two towels and bang on top and/or roll firmly with a rolling pin until they form fine crumbs. Add these to the apple along with the butter, sugar, lemon zest, blueberry cordial, nutmeg, remaining egg yolks, and double cream. Whisk everything thoroughly with a steady wand-swirl until smooth.
- Pour the mixture into the partly baked pastry case and smooth the surface neatly. Return to the oven for a further 30 minutes until set and lightly golden.
- Allow to cool, then chill for a couple of hours before serving. Dust with icing sugar, and, if desired, scatter lightly with blue sugar crystals or star sprinkles for a final Ravenclaw touch.
Original Recipe : https://www.deliaonline.com/recipes/international/british/eighteenth-century-creamed-apple-flan
