Latest recipes

Baked Apples with Vanilla Custard recipe

Baked Apples with Vanilla Custard recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts
  • Baked apples

This wonderful dessert should be enjoyed during autumn or winter. Baked cinnamon-spiced apples are served with a chilled vanilla custard.

5 people made this

IngredientsServes: 4

  • Vanilla Custard
  • 3 egg yolks
  • 3 tablespoons caster sugar
  • 1 tablespoon cornflour
  • 350ml milk or more to taste
  • 1 vanilla pod
  • Baked Apples
  • 4 large apples
  • 115g caster sugar
  • 1/2 teaspoon ground cinnamon
  • 250ml apple juice

MethodPrep:20min ›Cook:1hr10min ›Extra time:4hr chilling › Ready in:5hr30min

  1. For the vanilla custard: Mix egg yolks, sugar and cornflour with just enough milk to make a smooth paste. Stir in scraped out vanilla pod and seeds.
  2. Place remaining milk into a cold saucepan, whisk in the paste and bring to the boil. If you prefer a thinner sauce, add more milk. Simmer until the sauce begins to thicken, stirring constantly.
  3. Remove vanilla pod. Allow sauce to cool, then chill for a few hours. Beat with a whisk before serving.
  4. For the baked apples: Preheat oven to 180 C / Gas 4. Wash apples, dry, core and place in a small baking dish.
  5. Mix together sugar and cinnamon and sprinkle over the apples inside and out. Pour enough apple juice into the baking dish so that the apples are sitting in 1-2cm juice.
  6. Bake in preheated oven for about 45-55 minutes, basting every 15 minutes. Test doneness with a knife - apples should feel soft. Serve with chilled vanilla custard.

Recently viewed

Reviews & ratingsAverage global rating:(2)


Old-Time Baked Apples with Sauce

Baked apples are one of my Fall comfort foods, so I was thrilled to find a delightful hundred-year-old recipe for them. The recipe had a new (old?) twist – serve the apples with a custard sauce.

Here’s the original recipe:

Source: Larkin Housewives Cook Book (1917)

And, here’s the recipe updated for modern cooks:

Baked Apples with Sauce

  • Servings: 6
  • Time: 1 hour
  • Difficulty: moderate

6 apples (Use an apple variety that keeps its shape when cooked – Rome, Golden Delicious, Granny Smith, Braeburn, etc.)

1 1/2 tablespoons corn starch

Preheat oven to 350° F. In a small bowl, combine the cinnamon and sugar. Set aside.

Core apples, and place in a baking dish. (The baking dish will be easier to clean if it is lined with foil.) Spoon sugar and cinnamon mixture into the center of the apples. (Depending upon the size of the apples, there may be some left-over cinnamon and sugar.) Drizzle a small amount of water over each apple. Place in oven and bake until tender (about 35 – 45 minutes).

In the meantime, make the sauce by putting the sugar and corn starch in a saucepan stir to combine. Slowly stir in the milk, then put on the stove and bring to a boil using medium heat. Remove from heat and place a small amount (approximately 1 – 2 tablespoons) of hot mixture into dish with the beaten egg, stir quickly. Add the egg mixture to the hot liquid in the saucepan and return to heat. Cook for 1 minute while constantly stirring. Remove from heat and stir in vanilla.


Ingredients of Baked Apples

  • 6 medium apple
  • 4 tablespoon melted butter
  • 2 scoops vanilla ice cream
  • 2 tablespoon honey
  • 5 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 handful chopped walnuts
  • 1/2 cup water

How to make Baked Apples

Step 1

To prepare this delicious dessert, preheat the oven at 180- degree Celsius.

Step 2

Wash and peel the apples. Then, using a corer or a knife remove the stem and seeds of the apples. Core them enough so that they can be stuffed.

Step 3

In a bowl, mix together the brown sugar, butter, chopped walnuts, and ground cinnamon.

Step 4

Stuff the mixture in the apples using a spoon.

Step 5

Place the apples in a baking dish and fill the dish with water at the bottom.

Step 6

Transfer the baking dish to the oven and bake for about 30 minutes. Once done, remove and place in the serving plate.


Baked Apples with Cinnamon Custard Sauce Recipe

The holiday season is a perfect time to try LearnToCook.com’s Baked Apples With Cinnamon Custard Sauce!

Baked Apples with Cinnamon Custard Sauce
Serves 8

Ingredients:
8 each apples
1 each lemon, for juice and zest
4 oz. unsalted butter, softened
½ cup brown or maple sugar, plus more for the top
½ cup hazelnuts or pecans, toasted and finely chopped
dried fruits – raisins, currants, cherries, cranberries
ground cinnamon
2 cups liquid (water, apple cider, sherry, maple syrup, etc.)

Method:
1. Preheat the oven to 350˚F. With a Parisienne scoop core the apples leaving the bottom half inch intact. Peel the top third of the apples and rubbed the peeled portion with half a lemon to prevent browning.
2. Mix the butter, sugar, nuts, dried fruit and lemon zest and fill the apples with this mixture. Place the apples into a baking dish so that they fit snugly, sprinkle with extra sugar mixed with a little ground cinnamon.
3. Pour your choice of liquids into the bottom of the dish to a depth of at least ¼ inch. Cover loosely with foil and bake until the apples are soft to the touch, about 30 minutes to an hour. Baste a couple of times while they are baking.

Cinnamon Custard Sauce

Ingredients:
3 each egg yolks (or 3 medium)
¼ cup sugar
1 pinch salt
1 tbsp.cinnamon stick, broken (or ½ tsp. ground cinnamon)
1 cup half & half
1 tsp. vanilla extract

Method:
1. In a small sauce pan, heat the milk or half & half with half of the sugar and the cinnamon just to a scald. Meanwhile whisk the yolks with the remaining sugar and a pinch of salt just to dissolve the sugar.
2. Set up an iced water bath containing a small metal bowl with a strainer. When the milk is hot, gradually whisk into the egg yolks (temper). Return the custard mixture to the pot, and cook over medium heat while stirring constantly until the sauce thickens, but do not let it simmer or boil!
3. Immediately pour the custard through the strainer into the bowl in the iced water bath. Add the vanilla and continue to stir the custard to speed its cooling. Serve cold with the warm baked apples.


Irish Apple Cake Recipe with Vanilla Custard Sauce

While some are having the time of their life, I’ll always remember St. Patrick’s Day as the day I moved to Chicago. I was so excited as I began to approach the beautiful skyline of the city and then skuuuurt. Dead. Stop. Traffic. I didn’t realize it was St. Paddy’s Day weekend because I was too focused on moving up to Chicago, but dang did I get a rude awakening when I realized everyone was gathered down town drinking Guinness and taking in all of the local green river festivities. Now that I’ve been settled in for 9 years I make sure to enjoy everything St. Paddy’s Day, from the South Side parade to the amazing food that fills the weekend.

I usually make corned beef and cabbage or some kind of dark beer stew, but this year I decided to make a ridiculously delicious Apple Cake Recipe and then topped it off with a simple to make tasty vanilla custard. If you’ve ever made an apple cake or even an apple crisp, they’re incredibly easy to make. It’s as simple as making the batter and then tossing in the cut up apples followed by the wet ingredients until it almost resembled something similar to dough. From there you bake it and forget about it for an hour. While the cake is baking it’s perfect timing to make the custard. Yes it will most likely cool down a bit before the cake is done, however you can re-heat it over low heat on the stove top before serving if you prefer it be warm.

Once the cake is finished cooking you have to ensure that it cools to room temperature before serving. One of our favorite cooking utensils in our kitchen repertoire is our Franke Roller Mat. We use it for so many things, from drying the dishes to using it to a colander, to even using it as a cooling rack. Need-less-to-say we love it and can’t live without it. The reason you want to cool this cake to room temperature is because it will continue cooking once it comes out of the oven and will be totally finished once it’s done cooling. If you were to pull the cake out of the oven and slice right into the center, chances are it would be a bit doughy and fall apart. If you wanted to eat this cake piping hot and right out of the oven then I would suggest cooking it for another 20-30 minutes, but you’ll have to keep an eye on it as the top could brown a bit more than you were hoping. If this is the case than wrap the top in foil to keep a bit off the heat off of the top.

I’ve literally made custard over 1,000 times in my life. it usually comes in the form of the very French classic recipe, crème anglaise. I’ve burned it, I’ve scrambled the eggs, I’ve not cooked it long enough, you name it I’ve destroyed this recipe plenty of times, but because of all those kitchen failures I can now flawlessly make it. While there are a few nuances between crème anglaise and this vanilla custard sauce, the procedures are pretty much the same. The trick is to keep the heat incredibly low and your patience incredibly high. Most folks get antsy and try and cook it over medium heat and then they end up scrambling the eggs. If you keep it low and slow while continuing to whisk you’ll notice how nice and fluffy the custard will become. Again, patience is a virtue with this recipe, or any custard recipe for that matter.

I usually try to do some research when I do cultural recipes but I kept hitting the wall on this one as I could not find 1 single thing that could point me to the history of the Irish Apple Cake. I always like to know where certain things come from and am usually pleasantly surprise when I learn of traditional recipes origin. Often times dishes aren’t even originally from the country that you might have thought they were. In the end, I apologize because I came up with nothing on this one. In the end, this Irish apple cake recipe is a winner and so dang tasty that I seriously ate 2 slices right out of the gate, don’t tell my wife! Happy Cooking and Happy St Patrick’s Day!!


Recipe

Step 2: Chop the dates and walnuts into 1/4″ pieces. Place in a medium-sized bowl and add the orange zest, ginger, nutmeg and breadcrumbs. Toss. Sprinkle in the Marsala. Gently mix together.

Step 3: Cut a small slice off the bottom of each apple so it can stand upright. Using a melon baller or a sharp small spoon and starting at the bottom, core out the middle of the apple almost to the top, making sure to get out all the seeds. Peel the skin off the top third of the apple. Stuff each apple firmly from the bottom with the date and walnut mixture. Put the apples, peeled-side-up, in a buttered baking dish small enough so that they almost touch.

Step 4: In a small saucepan, warm the red wine, honey and butter just long enough to melt the honey, then pour the mixture over the apples. Bake in the oven for about 30 minutes or until soft, basting the apples every 10 minutes or so. Let rest 10-20 minutes before serving. Serve each apple atop a generous puddle of room-temperature Marsala Custard (see below).

Marsala Custard

Step 1: Bring the milk and vanilla bean to a simmer. Remove from stove.

Step 2: In a bowl large enough to accommodate the milk, gently whisk the egg yolks and sugar for about 1 minute. While continuing to whisk the egg mixture, slowly pour in 1/4 cup of the warm milk. Continue until all the milk is used.

Step 3: Place ice in a large bowl until half full and rest a bowl in it large enough to accommodate all the custard. Set aside. Pour the egg and milk mixture back into the saucepan and cook over medium-low heat. Stir continuously with a wooden spoon for about 6-9 minutes or until the mixture has thickened to the consistency of very loose whipped cream. To tell if the custard is ready, lift the spoon out of the liquid and draw your finger down the back of it. It’s ready when the line doesn’t fill in. Stir in the Marsala.

Step 4: Pour the custard into the bowl resting in the ice to stop the custard from continuing to cook. Remove the vanilla bean. Scrape out the seeds and whisk them into the custard. For a smoother, velvety texture, pour the custard through a sieve after cooking. Bear in mind you may lose some of the vanilla seeds.

Cook’s Tip: Making custard for the first time can be intimidating. There is less chance of the mixture “scrambling” if you use a double boiler. Make sure the water in the lower pot doesn’t come in contact with the top pot of the double boiler. Follow the same procedure as cooking directly on the heat. The custard may take a bit longer to thicken.

Reprinted with permission from Linda Haynes’ The Ace Bakery Cookbook (2003 Whitecap Books).

Ingredients

4 to 6 large dates, pitted
16 walnut halves
1 tsp roughly grated orange peel
1/8 tsp freshly grated ginger
Large pinch of freshly grated nutmeg
5 tbsp fine fresh breadcrumbs
2 tsp Marsala wine
6 Russets, Golden Delicious, Cortland, McIntosh or other medium-sized baking apples
1-1/2 cups red wine
2 tbsp liquid wildflower honey
1 tbsp unsalted butter
Unsalted butter to grease baking dish

Marsala Custard
2 cups homogenized milk
1/2 vanilla bean (cut in half lengthwise) or 1 tsp vanilla extract
5 egg yolks
3 tbsp sugar
1-1/2 tbsp Marsala wine

Directions

Step 1: Preheat the oven to 350°F.

Step 2: Chop the dates and walnuts into 1/4″ pieces. Place in a medium-sized bowl and add the orange zest, ginger, nutmeg and breadcrumbs. Toss. Sprinkle in the Marsala. Gently mix together.

Step 3: Cut a small slice off the bottom of each apple so it can stand upright. Using a melon baller or a sharp small spoon and starting at the bottom, core out the middle of the apple almost to the top, making sure to get out all the seeds. Peel the skin off the top third of the apple. Stuff each apple firmly from the bottom with the date and walnut mixture. Put the apples, peeled-side-up, in a buttered baking dish small enough so that they almost touch.

Step 4: In a small saucepan, warm the red wine, honey and butter just long enough to melt the honey, then pour the mixture over the apples. Bake in the oven for about 30 minutes or until soft, basting the apples every 10 minutes or so. Let rest 10-20 minutes before serving. Serve each apple atop a generous puddle of room-temperature Marsala Custard (see below).

Marsala Custard

Step 1: Bring the milk and vanilla bean to a simmer. Remove from stove.

Step 2: In a bowl large enough to accommodate the milk, gently whisk the egg yolks and sugar for about 1 minute. While continuing to whisk the egg mixture, slowly pour in 1/4 cup of the warm milk. Continue until all the milk is used.

Step 3: Place ice in a large bowl until half full and rest a bowl in it large enough to accommodate all the custard. Set aside. Pour the egg and milk mixture back into the saucepan and cook over medium-low heat. Stir continuously with a wooden spoon for about 6-9 minutes or until the mixture has thickened to the consistency of very loose whipped cream. To tell if the custard is ready, lift the spoon out of the liquid and draw your finger down the back of it. It’s ready when the line doesn’t fill in. Stir in the Marsala.

Step 4: Pour the custard into the bowl resting in the ice to stop the custard from continuing to cook. Remove the vanilla bean. Scrape out the seeds and whisk them into the custard. For a smoother, velvety texture, pour the custard through a sieve after cooking. Bear in mind you may lose some of the vanilla seeds.

Cook’s Tip: Making custard for the first time can be intimidating. There is less chance of the mixture “scrambling” if you use a double boiler. Make sure the water in the lower pot doesn’t come in contact with the top pot of the double boiler. Follow the same procedure as cooking directly on the heat. The custard may take a bit longer to thicken.

Reprinted with permission from Linda Haynes’ The Ace Bakery Cookbook (2003 Whitecap Books).


Equipment


Apple cobbler with vanilla sauce

I’m still trying to figure out what this delicious thing actually is. Not sure whether it’s a cake, a pie or even a giant cookie. I ended up calling it cobbler because I figured that was the closest thing to it. No matter what it is, it’s friggin good. So good that it’s become a staple in our house. And it’s SO easy to make. You’ll be surprised. The only thing that’s a little bit of work is slicing the apples. But no need to peel the apples, unless you want to, of course. Just imagine how easy it’ll be to make it with berries! Make sure to serve it with homemade vanilla sauce or ice cream. You won’t be sorry!


Apple and Fig Custard

Place rack in top third of oven preheat to 450°. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.

Step 2

Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.

Step 3

Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.

Step 4

Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375° and bake custard until golden and center is firm, 30–35 minutes. Let cool slightly before serving.

Step 5

Do Ahead: Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.

How would you rate Apple and Fig Custard?

Deep thanks to the first reviewer, who gave me confidence to make this dish. Like that reviewer says, this dish seems extremely complex (and if you follow every single direction to the T, it might be) but it's really quite simple and more importantly, very tasty. My dad bought late-summer figs and we had no idea what to do with them, so this is what we went with! I simplified the recipe a tad because we just don't have a very well-stocked kitchen and I'm a novice baker: swapped vanilla extract for vanilla bean and light sour cream for the creme fraiche, omitted the brandy, and used two 9-inch pie dishes instead of the 2-qt baking dish. It turned out delightful: the custard was soft and creamy, and the apples added warm sweetness and a little bit of tartness. We ate it with some vanilla ice cream. Couldn't really taste the figs, but they looked beautiful. All and all, a lovely recipe from Claire, and if I can butcher it and make a million substitutions and it still came out that well, then I'm sure it would be even tastier the original way.

This recipe seems intimidating but it's really not. First off, crème fraîche is just sour cream with a little half and half mixed in. If you don't have a vanilla bean just put in a tablespoon of vanilla extract, but if you are trying to impress, don't skimp on the vanilla bean. All in all, I loved this recipe. The figs in this were delicious and the apples worked well with them.


Irish Apple Cake Recipe

It can be enjoyed as a breakfast cake, with tea or coffee, and is especially wonderful after dinner when served as a Irish dessert - complete with the custard!

Like so many other traditional recipes, the variations to this apple cake are as numerous as the Grandmas baking it in farmhouses across the Irish countryside in the fall apple harvest season!

Overall, an Irish Apple Cake is best served warm (and it is so very fragrant right out of the oven).

Make sure to make this amazing Irish Apple Cake this Saint Patrick's Day!

The thick cream or custard sauce that is customarily served with an apple cake can be served cold, which is convenient if you have made the custard sauce ahead of time, or warmed.

You can warm your custard sauce on the stove top, but a short burst in the microwave on a lower heat setting works equally well.

Your apple varieties will also make a difference in taste, and we like a good firm apple with a sweet flavor such as Ambrosia (used here), Gala, Fuji, Braeburn, Honeycrisp, or Cameo. You can also use a combination of sweet and tart, such as using a Granny Smith apple or two, but firm apples will work best for baking.

This is an extremely easy cake to bake and enjoy any night of the week, but still special enough to serve up for St. Patrick's Day or other special occasions!

*Your baking time will be shorter if using larger pieces of apple, or a less juicy variety. My finely chopped apples are a preference, but add about ten minutes to my baking time.

Our delicious Irish Apple Cake freshly baked and out of the oven, set on a wire cooling rack to cool completely.