Best Apple Custard Recipes

APPLE CUSTARD PIE

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.

WARM APPLE BUTTERMILK CUSTARD PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
• To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
• Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
• Place in preheated oven and bake for 30 minutes.
• To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
• Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)

Steps:

• For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
• Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
• For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
• For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
• Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
• Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.

APPLE CRANBERRY STREUSEL CUSTARD PIE

Steps:

• PLACE rack in lower third of oven; heat oven to 425 degrees F. Combine sweetened condensed milk and cinnamon in large bowl. Add eggs, water and fruits; mix well. Pour into pie crust.
• COMBINE sugar and flour in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add nuts. Sprinkle over pie. Bake 10 minutes.
• REDUCE oven temperature to 375 degrees F; bake an additional 30 to 40 minutes or until golden brown. Cool.

APPLE-CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into a deep dish 9-inch pie pan. Remove the dough from the refrigerator and place on a lightly floured surface.
• Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and place over the pie pan. Crimp the edges of the pastry. Brush the pastry with the egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 minutes, or until the custard is set. Remove from the oven and cool completely. Sprinkle the top of the pie with powdered sugar. Spoon onto serving plates, garnish with whipped cream and serve.

CUSTARD APPLE PIE

Steps:

• Preheat oven to 425.
• Core, peel and slice apples to 1/4" thick.
• In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
• Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
• Bake pie 30 min, or until custard mixture is beginning to set.
• Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
• After pie has baked 30 min, evenly sprinkle topping over apples and custard.
• Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
• If crust browns too rapidly, cover with foil.
• Cool at least one hour.

BAKED APPLE CUSTARD

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.

APPLE CRANBERRY STREUSEL CUSTARD PIE

Steps:

• Place rack in lower third of oven and preheat to 425.
• In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well.
• Pour into pie crust.
• In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts.
• Sprinkle mixture over pie. Bake 10 minutes.
• Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown.
• Cool. Store covered in refrigerator.

APPLE CUSTARD PIE

Steps:

• Make the crust: Preheat oven to 325 degrees. Arrange a 1/2-inch-thick layer of kataifi into the bottom and up and over the sides of a 9-inch pie plate (it will shrink during baking); brush all over with melted butter. Bake until golden, about 25 minutes.
• Meanwhile, make the caramelized apples: Melt butter in a large high-sided skillet over medium-high heat. Add apple wedges and sugar. Cook, stirring occasionally, until apples are soft and caramelized, about 40 minutes. Transfer apples to a medium bowl.
• Make the caramel: Add sugar to skillet. Cook over high heat until sugar dissolves and turns medium amber. Remove skillet from heat. Slowly and carefully stir in cream (it will bubble and steam as you add it).
• Cover bottom of crust with 3/4 cup caramelized apples. Drizzle apples with 2 tablespoons caramel.
• Make the custard: Whisk to gether egg and yolk in a medium bowl. Bring milk, sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium heat. Gradually add semolina flour, whisking constantly, until mixture starts to bubble, about 30 seconds. Remove from heat, and slowly whisk one third of the semolina mixture into egg mixture. Return entire mixture to saucepan. Cook, whisking constantly, until thick, about 30 seconds.
• Pour custard over caramelized apples into crust. Let stand until set, about 1 hour. Top with remaining caramelized apples just before serving. Drizzle top of pie with some caramel (reheat if needed). Serve immediately.

CREAMY APPLE CUSTARD PIE

Steps:

• Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, combine apples and 1/2 cup sugar; transfer to pastry shell. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the cream, butter and nutmeg. Add eggs, one at a time, beating well after each addition., Pour cream mixture over apples. Reduce heat to 325°; bake for 45-50 minutes or until custard is almost set (mixture will jiggle slightly). Cool on a wire rack. Cover and refrigerate for at least 2 hours.

APPLE CUSTARD

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.

FRENCH SWEET CUSTARD APPLE CAKE

Steps:

• 1. Adjust oven rack to lower-middle and heat oven to 325^. Spray a 9-inch springform pan with vegetable spray. Place pan on a rimmed baking sheet lined with foil. Place chopped apples into microwave safe place for about 3 minutes. Toss apples with the Calvados and lemon juice and set aside to let them cool for at least 20 minutes.
• 2. In a medium bowl whisk 1 cup only of the flour, only 1 cup of the sugar,baking powder, and salt. In a second bowl, whisk the egg, oil, milk and vanilla together until smooth.
• 3. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup of batter to another bowl and set aside.
• 4. Now to the large bowl of batter add the 2 extra egg yolks and whisk to combine. Using a spatula, gently fold in the cooled apples. Evenly spread batter in the prepared pan to the edges, gently pressing on apples to make a compact layer and smooth surface.
• 5. Whisk remaining 2 Tablespoons flour into the 1 cup of reserved batter. Pour over batter in pan and spread evenly to pan edges and smooth surface. Sprinkle remaining Tablespoon of granulated sugar evenly over cake.
• 6. Bake until center of cake is set and toothpick inserted in center comes out clean and top is golden brown, about 1 hour and 15 minutes. Transfer pan to wire rack; let cook for 5 minutes. Run knife around sides of pan so top does not crack as it cools completely, 2 to 3 hours. Dust lightly with powdered sugar, cut into wedges and serve.
• 7. Note: Adding the extra flour creates a tender airy top. Adding the 2 extra yolks creates a creamy, dense custard bottom.

WARM APPLE-BUTTERMILK CUSTARD PIE

Steps:

• Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
• Melt 1/4 cup butter in a large skillet over medium heat. Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside.
• Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating just until yellow disappears. Add 2 tbsp flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
• Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture.
• Bake at 300° for 30 minutes.
• Stir together 3 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie.
• Bake 40 more minutes or until a knife inserted in center comes out clean.
• Let stand for 1 hour before serving.

APPLE AND ALMOND CUSTARD TART

Steps:

• Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
• Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
• Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
• In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

CARAMEL CUSTARD APPLE TART

Steps:

• Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
• Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
• Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.

APPLE CUSTARD COFFEE CAKE

Steps:

• In a bowl, combine the biscuit mix, 1/4 cup sugar, milk and vanilla. Stir in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter., In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

COOKING LIGHT'S WARM APPLE-BUTTERMILK CUSTARD PIE

Steps:

• Preheat oven to 325º.
• To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
• To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
• To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.
• Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

APPLE AND DRIED CHERRY CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
• Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
• Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.

APPLE-CRANBERRY STREUSEL CUSTARD PIE

Steps:

• Place rack in lowest position of oven and preheat to 425°. In large mixing bowl, combine milk and cinnamon. Add eggs, water, and fruit. Mix well. Pour into pastry shell. In medium mixing bowl, combine sugar and flour, and cut in margarine until crumbly. Stir in nuts and sprinkle mixture over top of pie. Bake 10 minutes, then reduce heat to 375° and bake 30-40 minutes, until golden.

DUTCH'S EASY-EASY APPLE CUSTARD PIE

Steps:

• 1. Blind bake the frozen pie crust for 5~10min @ 350^
• 2. Load the full can of pie apples into the crust
• 3. Make the Custard according to instructions on the box. I cut the milk down a little and do it in the micro-wave.
• 4. Pour the Custard over the apples and bake about 35~40min @ 350^ or until the Custard is set. Let cool and then into your fridge for a couple hours before you cut. It doesn't get much easier than this! Because I thought the canned apples were too sweet, I plan to poach my own, using a Splenda simple syrup next time. I'm also going to try Pears when they're in season.