Pommes à l’alsacienne

For 8 people.

2 1/2 Lb of Granny Smith apples (about 6 apples)
1 1/3 cup of sugar
2 1/2 cups of milk
1 1/2 stick of butter
2 Tbsp of flour
2 large eggs

  • Peel the apples and cut them in thin slices.
  • Melt one stick of butter in a big pot and gently cook the apples in it until the slices are tender and transparent.
  • Increase the heat, add a small cup of sugar, and slightly caramelize the apples.
  • Remove from the heat and pour the cooked apples in a soufflé dish or other container that can go in the oven.
  • With the rest of the butter, the flour and the milk make a béchamel sauce:
    • Melt the butter, add the flour and mix well.
    • Slowly add the milk.
    • Add the rest of the sugar.
    • Let cool.
  • Slightly beat the eggs and add to the béchamel.
  • Pour over the apples in the soufflé dish and cook for 1 hour at 350°.
  • Serve immediately.