If you are looking for an easy apple recipe to wow your friends and family this holiday season, look no further than this Easy Baked Apple Custard Recipe! Honestly, the hardest part about this one is pressing the blitz button on the blender....if you can do that, then you've got this one in the bag!
Traditional Custard Recipe
Traditional custards have a milk or cream base, and are cooked with egg yolk to thicken it. Some recipes call for flour, corn starch, or gelatin. It is normally cooked using a double-boiler, or heated very slowly in a saucepan. Depending on the way the custard recipe is served, it can vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs.
Apple infusion
We’ve been knee deep in apples since we visited the Glen Oak apple orchards a few weeks ago. Not a bad problem if you love apples as much as we do, but I may have picked a few more apples than I knew what to do with! This vanilla laced custard is silky smooth and decadently rich. I love how it subtly takes on the flavor of the apples while its baking away in the oven, but if apples aren't your thing it would also taste great with stone fruit or berries!
If you’ve made our Easy Baked Apple Custard recipe I would be so grateful if you would rate the recipe and let me know what you think in the comments below! I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours.
PrintEasy Baked Apple Custard
Don’t forget to rate the recipe and let me know what you think about this Easy Baked Apple Custard recipe in the comments below, I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Dessert
- Method: Baked
- Cuisine: Dessert
- Diet: Gluten Free
Ingredients
- coconut oil for greasing pans
- ⅓ cup granulated sugar
- 2 egg yolks
- 1 whole egg
- 1 ¼ cups whipping cream
- 1 teaspoon vanilla extract
- 2 large apples, thinly sliced
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 320° F. Grease 4 X 1 ¼ cup capacity oven safe dishes liberaly with coconut oil. Set aside.
- Place the sugar in the carafe of a high speed blender. Process on high until the sugar has turned into a white powder. (This is a great tip to have whenever recipes call for caster sugar!)
- Add the egg yolks, whole egg, whipping cream, and vanilla to the sugar in the blender. Blend until smooth.
- Layer the slices of apples in the greased dishes then divide the egg mixture evenly amongst the 4 dishes over the apples. Sprinkle eat dish with ¼ of the cinnamon.
- Bake for 30-35 minutes until the custards are firm, serve warm.
Nutrition
- Serving Size: 1 custard
- Calories: 538
- Sugar: 61.8 g
- Sodium: 48.7 mg
- Fat: 30.1 g
- Carbohydrates: 65.4 g
- Protein: 4.8 g
- Cholesterol: 221.6 mg
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I'm so excited to be joining an amazing group of bloggers today to share all sorts of delicious apple inspired treats as a part of the #aisforapples blog link up. Big thanks to Rebecca & Ruth of Square Meal Round Table and Annie of What's Annie Eating for bringing us all together!
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Judy says
These are amazing! I doubled the recipe and assembled in large paper cups in a muffin tin. I also added corn starch, in hopes I could freeze them for my daughter to thaw individually, as she just had a baby. Tested freezing two first — and it worked! No separating. Fantastic, easy recipe I will be making for lots of occasions.
meg@thismessisours says
This is so great Judy! I am so thrilled to know they freeze well. Congratulations on your new grandbaby!
Judy says
Just a quick note: I am sure the cornstarch must be added for freezing to work, so don’t forget it if that is your intention. Wasn’t sure how much, so — out of an abundance of caution — I did one tablespoon per recipe (two for the doubled recipe). Also, try Opal Apples if you can. They are crisp and sweet as can be, but one of their best attributes is that they don’t brown! Making in ramekins for xmas next…
Judy says
Oh dear. I said “paper cups” in the muffin tin, earlier. Should have been “cupcake liners.”
Sara says
Anyone had any success with whole milk or any other substitute for the whipping cream?
H says
This tasted delicious, but sadly the custard curdled in the oven (it looked fine when I put it in)... any thoughts on what might have caused this? I mixed the ingredients by hand since I don't have a blender-- could that have been the problem?
thismess says
Hmmm.... I have never had that problem, so it's hard to say, but I know its super important to get the batter mixed very well, so I am assuming that is the problem. Next time I make it I'll test a batch by just whisking and see if the same thing happens to me. I'm glad it still tasted good though 😉
Judy says
How many apples do you use? There is a SAVE button covering that in the ingredients and I can’t get rid of it so can’t see quantity of apples used.
thismess says
Hey Judy, so sorry there was an issue viewing the recipe. Are you on a mobile device? You should use 2 apples for this recipe.