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Custard filled Baked Apple

Custard filled Baked Apple

Served in a whole baked apple filled with custard, you can eat the shell of this delicious looking sweets. The recipe calls for caramelizing the apple pulp to be used as topping for making good use of apples.

The smooth custard, tart baked apple and caramelized apple sauce make a perfect balance to present you the tasty custard.

Ingredients(Makes 2 servings)

  • 2 Apples
  • ■Custard
  • 1 Egg
  • 60ml Milk
  • 40ml Heavy cream
  • 30g Sugar
  • 4 drops Vanilla
  • ■Caramel Sauce
  • 5 TBS Sugar
  • 10g Butter

Instructions

(The photos shown are for 4 servings.)

1. 1. In a pan, mix milk, heavy cream and sugar. Heat till sugar dissolves. (Do not boil.)

In a pan, mix milk, heavy cream and sugar. Heat till sugar dissolves. (Do not boil.)

2. 2. In a bowl beat eggs. Blend in the milk mixture(1), add vanilla. Mix well.

In a bowl beat eggs. Blend in the milk mixture(1), add vanilla. Mix well.

3. 3. Pre-heat oven to 170°C. Slice off top of apples and scoop out the core and pulp, leaving about 1cm-thick shells. (Dip into salt water to prevent darkening.)

Pre-heat oven to 170°C. Slice off top of apples and scoop out the core and pulp, leaving about 1cm-thick shells. (Dip into salt water to prevent darkening.)

4. 4. Chop the pulp away from the cores and cut it into 1cm cubes.

Chop the pulp away from the cores and cut it into 1cm cubes.

5. 5. Fill apples with the custard. Place them in baking pan lined with a baking sheet. Bake the apple at 170°C for 40 minutes.

Fill apples with the custard. Place them in baking pan lined with a baking sheet. Bake the apple at 170°C for 40 minutes.

6. 6. Bake until a stick inserted in center comes out clean.

Bake until a stick inserted in center comes out clean.

7. 7. Melt butter and sugar in a pan in medium heat. When it becomes amber color, add the pulp.

Melt butter and sugar in a pan in medium heat. When it becomes amber color, add the pulp.

8. 8. The caramel hardens when the pulp is added. Later it becomes smooth cooking with its own juice. Stir until it thickens.

The caramel hardens when the pulp is added. Later it becomes smooth cooking with its own juice. Stir until it thickens.

9. 9. Top caramel sauce on the baked apple shells.

Top caramel sauce on the baked apple shells.

10. 10.

Key point!

Before scooping the apples with a spoon, make cross-shaped cut with a knife to get a chunk of pulp for tidy cubes.

We recommend “Fuji” variety for this recipe for the sweetness. Fresh and firm apples will make good outcome.

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