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 !
- 2 tablespoons butter or 2 tablespoons margarine
- 1 -2 apple, peeled,cored and cut into 24 crescent shaped pieces
- 4 eggs
- 1⁄3 cup sugar
- 1 pinch salt
- 2 cups milk (or for richer custard use half and half)
- 1 teaspoon vanilla
Directions See How It's Made
- Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
- Reduce heat to medium-low, cover and cook 1 minute longer.
- Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
- Preheat oven to 325-degrees F.
- Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
- In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
- Blend in milk (or half and half) and vanilla.
- Pour custard into prepared custard cups.
- Set custard cups into large shallow baking pan.
- Add enough boiling water to pan so water comes up halfway up sides of cups.
- 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).
- Remove cups from water and let cool to room temperature.
- Top each custard with 4 (reserved) overlapping apple slices.
- Refrigerate until cold or overnight.
- Sprinkle with nutmeg before serving.