Spiced Baked Apples with Custard
This spiced baked apple dessert served with sweet, warming, home-made custard will be a family favourite. Classic custard is made with milk and cream, egg yolk, sugar and vanilla. Yum!
Ingredients
6 Bramley apples
330g ready rolled all butter puff pastry
1 egg yolk
For the filling:
- 100g sultanas
- 1 teaspoon ground cinnamon
- 50g caster sugar
- 25g butter
For the custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
To garnish:
- 6 bay leaves
Method
Preheat the oven to 180ºC.
Core the apples with a melon baller or corer.
Cut one end of each core to create plugs for the holes.
To make the filling, mix the butter, sultanas, cinnamon and sugar together in a bowl and fill the apples.
Cut the pastry with a lattice cutter, brush with egg yolk and divide into 6 pieces.
Wrap a piece of latticed pastry around each apple and place them onto a baking tray.
Place in the oven and bake for 30 minutes.
To make the custard, put equal quantities of milk and double cream in a pan with one vanilla pod and its seeds and bring to the boil slowly over a low heat.
Whisk the egg yolks with the sugar. Pour the milk mixture over the yolk mix and stir together. Transfer this to the pan, whisking constantly until it thickens.
To serve: pop a bay leaf into the top of each apple and serve with the fresh, warm custard.
Ingredients
6 Bramley apples
330g ready rolled all butter puff pastry
1 egg yolk
For the filling:
- 100g sultanas
- 1 teaspoon ground cinnamon
- 50g caster sugar
- 25g butter
For the custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
To garnish:
- 6 bay leaves
Method
Preheat the oven to 180ºC.
Core the apples with a melon baller or corer.
Cut one end of each core to create plugs for the holes.
To make the filling, mix the butter, sultanas, cinnamon and sugar together in a bowl and fill the apples.
Cut the pastry with a lattice cutter, brush with egg yolk and divide into 6 pieces.
Wrap a piece of latticed pastry around each apple and place them onto a baking tray.
Place in the oven and bake for 30 minutes.
To make the custard, put equal quantities of milk and double cream in a pan with one vanilla pod and its seeds and bring to the boil slowly over a low heat.
Whisk the egg yolks with the sugar. Pour the milk mixture over the yolk mix and stir together. Transfer this to the pan, whisking constantly until it thickens.
To serve: pop a bay leaf into the top of each apple and serve with the fresh, warm custard.
