Apple Custard

READY IN: 50mins
Recipe by ellie_

We enjoy this custard cooked in whole apples. Delicious for dessert or for breakfast served warm with cream or cold. Recipe source: Finnish Cookbook

Top Review by JesusIsKing78

Let me preface this by saying I do not understand the "custard cooked in apples" thing - really, it's the other way around - apples cooked in custard. That being said, I give it 3.5 or 4 stars as written, but 5 stars with the following adjustments:
-I added some sugar (about a Tablespoon, rounded) to the custard mixture. It seemed to me this part should be sweet for a dessert.
-I added a Tablespoon (I could see also using a teaspoon or two) of vanilla to the custard.
-I stuffed the insides of the apples with raisins (I could see nuts too, or a combination - the hollowed apples just seemed to call out for something inside). I could also see just slicing the apples as one reviewer did; I will try it that way next time.

Also, next time I will double the custard part because it seemed like mainly a lot of apple with a little custard around them. My family likes custard & it wouldve been really nice if there was even more, so I will make more with it next time.

I used a water bath with this. I'm not sure it was necessary, but I googles it & the consensus seemed to be to use a water bath for successful custard making so I did. I cannot comment on how it would've been without it.

Oh, I also used brown sugar since the recipe didn't specify and brown sugar just sounded better to me. I'm sure white sugar would be good too.

Thanks! :)

Ingredients Nutrition


  1. Preheat oven to 350-degrees F.
  2. Butter an 8 x 8 baking dish.
  3. Roll apples in sugar until they are coated evenly. Place apples close together in prepared dish.
  4. Using a blender (or use electric mixer) mix together the remaining ingredients (milk- almond extract) and pour over apples. Sprinkle with nutmeg, if desired.
  5. Bake for 30- 40 minutes or until apples are tender. Custard will finish setting while apples are cooling.

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