Italian apple growers have specialised in the popular varieties for many years now, producing Braeburn, Elstar, Fuji, Gala, Golden Delicious, Granny Smith, Idared, Jonagold, Morgenduft, Red Delicious, Stayman Winesap, Pinova and Topaz. This has resulted in the proliferation of traditional apple desserts, among them baked apples with custard.
- 500 ml whole milk, warmed
- 180 g sugar
- 120 g egg yolks
- 1 lemon, zest
- 40 g potato starch
- 5 g vanilla
- 4 apples, peeled, cored, cut into wedges
- 60 ml lemon juice
- 50 g butter
- 50 g sugar
- 15 g icing sugar
- 1 tsp cinnamon
In a pan heat the butter and as soon as it is melted add the apples and brown sugar. Cover and cook for 10 minutes over a low heat, occasionally stirring the ingredients. Stir in the cinnamon and lemon juice.
In a bowl beat the yolks with the sugar until frothy. Add the vanilla and potato starch and gradually the warm milk. When the custard is smooth pour into a small pot, add the lemon zest and cook over a medium heat, stirring constantly.
Place the apple mixture into ovenproof tins, pour the custard over each tin.
Bake at 200ºC for 10 minutes.
Dust with icing sugar and serve.