Baked Apple Custard

READY IN: 1hr 25mins
Recipe by ellie_

Easy traditional custard with a difference that children like. Recipe source: Bon Appetit (November 1981)

Top Review by FlemishMinx

Very nice and easy to make dessert. I also baked this in a casserole dish and would recommend that anyone doing so definitely use at least two apples. I used only one, very thinly sliced, and they disintegrated after the first step (my fault), which made it difficult to get a nice even layer on the finished custard. Using two apples and more thickly sliced would prevent this problem, I think. Following Barb Gertz' advice, I also added a bit of nutmeg, cinnamon and cardamom to the apples-they weren't pretty, but very tasty ! I also used half cream and half milk, and the custard was indeed creamy. Thanks for posting !

Ingredients Nutrition

Directions

  1. Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
  2. Reduce heat to medium-low, cover and cook 1 minute longer.
  3. Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
  4. Preheat oven to 325-degrees F.
  5. Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
  6. In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
  7. Blend in milk (or half and half) and vanilla.
  8. Pour custard into prepared custard cups.
  9. Set custard cups into large shallow baking pan.
  10. Add enough boiling water to pan so water comes up halfway up sides of cups.
  11. Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
  12. Remove cups from water and let cool to room temperature.
  13. Top each custard with 4 (reserved) overlapping apple slices.
  14. Refrigerate until cold or overnight.
  15. Sprinkle with nutmeg before serving.

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