It's getting to that time of year when I need to use up any applesauce I have left in the freezer from last year. This is the time for applesauce cakes and muffins . . .
Applesauce pies and cookies . . .
Applesauce loafs . . .
And this delicious Apple Custard. This has to be one of Todd's favourite desserts. Simple, easy, old fashioned . . . but don't let those three words fool you . . . .there is nothing simple about the taste.
Imagine dipping your spoon into soft sweet meringue and digging beneath to discover a deliciously rich and spicy custard atop scrummy and wholesome applesauce.
I like to use a chunky homemade applesauce, because I love the extra texture it gives to this wonderful dish. You can use smooth if you wish and you can use jarred applesauce. It's all good.
Simple and delicious are sometimes the best dessert treats of all!
This is the type of recipe I really love to cook. Simple, old fashioned, delicious comfort food.
8 ounces whole milk (1 cup)
2 large free range eggs, separated
2 TBS caster sugar
1 TBS plain flour
pinch of ground cinnamon
pinch of freshly grated nutmeg
1 tsp vanilla extract
1 cup of sweetened applesauce (smooth or chunky, it's up to you,
I think the chunky adds more interest)
2 dessert spoons of sifted icing sugar
Preheat the oven to 160*C/325*F/ gas mark 3. Set four deepish ramekins on a baking tray.
Scald the milk. (Heat just until bubbles appear around the edges.)
Whisk the egg yolks together with the sugar and flour in the top of a double boiler. Whisk in the hot milk. Cook, stirring constantly, over simmering water until the mixture thickens and coats the back of a spoon. Whisk in the vanilla, cinnamon and nutmeg.
Divide the applesauce amongst the four ramekins. Top with equal amounts of the warm custard.
Beat the egg whites along with the icing sugar until stiff, without overbeating. You don't want them to be dry, just softly stiff if that makes sense. Divide and spoon over the custard in the ramekins. Place the baking tray with the ramekins into the heated oven and cook until the meringues are golden brown. Serve warm.