Bakedapplecustard Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350-degrees F.
• Butter an 8 x 8 baking dish.
• Roll apples in sugar until they are coated evenly. Place apples close together in prepared dish.
• Using a blender (or use electric mixer) mix together the remaining ingredients (milk- almond extract) and pour over apples. Sprinkle with nutmeg, if desired.
• Bake for 30- 40 minutes or until apples are tender. Custard will finish setting while apples are cooling.

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Steps:

• Preheat oven to 325°F
• Whisk all ingredients except for the apple together until smooth. Divide apple slices into the bases of 2 heat-proof ramekins. Pour custard mix over the top. Bake in oven for 30 minutes or until custard is set and golden on top.

Steps:

• Preheat oven to 350 degrees F.
• Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

Steps:

• Core and quarter apples (do not peel). In a large heavy saucepan combine all ingredients and bring to a boil, covered, over high heat. As soon as ingredients begin to boil, lower heat to a simmer. Simmer apples, covered, for 20 minutes. Remove pan from heat and let apples stand, covered, for 10 minutes before serving.

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.

Steps:

• In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.

Steps:

• Preheat oven to 325°F. Spray two 6-oz. custard cups with cooking spray. Place 1 wafer in each cup. Combine apples and pecans; spoon evenly over wafers in cups. Set aside.
• Beat cream cheese, sour cream and sugar in small bowl until well blended. Add egg, milk and cinnamon; mix well. Pour evenly over apple mixture in cups. Place cups on baking sheet.
• Bake 20 to 25 min. or until center of each dessert is set. Cool slightly. Top each dessert with a dollop of the whipped topping just before serving.

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Steps:

• Heat oven to 180C/160C fan/gas 4. Pour the custard into a large baking dish. Toss the apples in the orange zest and juice, cinnamon and sugar.
• Arrange the apples, cut-side up, on top of the custard and drizzle with any extra juice from the bowl. Sprinkle over the granola and bake for 30 mins, until the apples are soft and piping hot - cover after 20 mins if the granola is getting dark. Serve with a drizzle of cream or a scoop of ice cream, if you like.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples should not tip over).
• In a small bowl, combine sugar, butter, and orange zest until well incorporated. Transfer to a piping bag; pipe butter mixture into each apple, dividing evenly. Add 2 tablespoons water to baking dish.
• Bake, basting twice with pan juices, until apples are tender but not falling apart, 40 to 50 minutes.
• Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to each apple; sprinkle each with a scant tablespoon of hazelnuts. Serve warm with cookies, if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
• Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
• Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
• Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
• Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Steps:

• Preheat oven to 350°F (180°C). Butter a stainless steel or ovenproof china bowl about 6 cups (1.5 L) in size.
• Combine sugar and water in heavy pot on medium heat. Heat until sugar has melted, bring to a boil and boil for 5 to 7 minutes or until caramel turns a golden colour. Pour into prepared bowl, swirling to coat. Reserve.
• Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberries, pecans, apples, orange zest and juice and apple cider.
• In a separate bowl, combine flour, breadcrumbs, salt and cinnamon. Stir half of flour mixture into apple mixture until well blended then blend in remaining mixture.
• Turn into the prepared bowl and cover with foil. Place in roasting pan. Pour hot water reaching halfway up sides of the bowl. Bake in centre of oven for 45 minutes. Remove foil and bake another 45 minutes or until a cake tester comes out clean. Let cool slightly and turn out onto a serving plate. Serve warm or cold.

Steps:

• In a blender, combine the walnuts, raisins and sugar; cover and process until blended. Stir in butter; set aside. Core apples and remove enough pulp to leave a 1-in. shell. Fill each apple with about 1/4 cup nut mixture. , Place in a greased shallow 3-qt. baking dish. Pour water around apples. Bake, uncovered, at 375° for 50-60 minutes or until tender. , Meanwhile, for custard sauce, combine the sugar, flour and salt in a saucepan. Gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot milk mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool. Serve with warm apples. Refrigerate leftovers.

Steps:

• In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.