Best 19 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.

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.

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.

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.

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; 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:

• 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.

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.

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 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.

APPLE CUSTARD TART

Steps:

• Prick the bottom of the shell and chill for 20 minutes.
• Preheat oven to 400 degrees F
• Line the unbaked pastry shell with parchment paper or aluminum foil.
• Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
• Bake crust for 20 to 25 minutes until crust is dry and lightly browned.
• Remove weights and cool crust on wire rack.
• In a small saucepan heat the apricot preserves until boiling.
• Remove from heat and strain to get rid of lumps. Add the Cognac
• When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart.
• Let the glaze dry between 20 - 30 minutes.
• In a large bowl whisk the flour and sugar together.
• Mix in the eggs and stir with a wooden spoon to make a smooth paste.
• Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up.
• Remove from heat and gradually whisk into the egg mixture, stirring constantly.
• Whisk in the Apple Brandy.
• Add vanilla now and set this mixture aside while you prepare the apples.
• Peel, core, and slice the apples into 1/4 inch thick slices.
• Melt the 2 tablespoons butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons sugar.
• Add the apples and sauté until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.
• Preheat oven to 350 degrees F
• Arrange the apple wedges in concentric circles on top of the cooled and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart pan
• Sprinkle lightly with the Cinnamon Sugar.
• Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.
• Place the tart under the broiler in the oven just long enough to caramelize the sugar. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields.
• Serve with softly whipped cream or vanilla ice cream.

APPLE RUM CUSTARD CAKE

Steps:

• Place the currants in a small bowl and pour the rum over them.
• Allow to soak for at least 20 minutes.
• Peel, core and cut the apples into 1/4 inch thick slices.
• At this point, pre-heat the oven to 350 F and start making the pastry.
• Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
• With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
• Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
• Now fill the pastry shell.
• Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
• Sprinkle the mixture over the dough in the pan and spread the apples over it.
• Drain the currants and set the rum aside.
• Scatter the currants over the apples.
• Bake in the middle of the oven for 10 minutes.
• During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
• Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
• Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
• Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
• Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
• Remove the pan from the oven and let the tart cool completely before removing from the springform.
• Slide onto a cake plate and serve.

APPLE CUSTARD CRUMBLE

Steps:

• Preheat oven to 350°F Lightly grease or spray 8-inch squarea baking dish . Layer apple slices in dish.
• In bowl, whisk together sugar flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemom rind and vanilla; pour over apples.
• Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Spinkle over apple mixture.
• Bake for about 50 minutes or until apples are tender, custard is thickened, and topping is golden. Serve warm or cold with a dollop of whipped cream or frozen vanilla yogurt.
• NOTE: Tart apples such as Northern Spy, Granny Smith Spartan or Crispin give the best fruit flavour.
• You may also sprinkle 1/3 cup of dried cranberries over apples in step one.

WARM APPLE-BUTTERMILK CUSTARD PIE

Steps:

• 1. Preheat oven to 325º.
• 2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
• 3. 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.
• 4. To prepare the filling, heat a large nonstick skillet coated with cooking 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, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
• 5. 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.
• 6. NUTRITION PER SERVING CALORIES 317 (29% from fat); FAT 10.1g (sat 4.6g, mono 3g, poly 1.2g); PROTEIN 5g; CARB 52.6g; FIBER 1.3g; CHOL 76mg; IRON 0.8mg; SODIUM 230mg; CALC 73mg;

CREAMY BAKED APPLE CUSTARD CAKE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Butter an eight-inch round cake pan and line with parchment.
• Combine the maple and rice syrup and pour the mixture into the prepared pan.
• Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
• Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
• Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
• In a separate bowl, beat the eggs with the egg whites until light and fluffy.
• Add the melted butter, milk, and vanilla.
• Stir the egg mixture into the dry ingredients and pour into the prepared pan.
• Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• Cool for 10 minutes on a cake rack, then invert onto a plate.
• Serve warm.

IRISH APPLE CAKE WITH CUSTARD SAUCE

Steps:

• 1. Preheat oven to 375°F. Butter and flour an 8- inch or 9-inch cake pan; set aside.
• 2. FOR THE IRISH APPLE CAKE: In a very large mixing bowl whisk together flour, baking powder, salt, ginger and nutmeg for 20 seconds. Rub the butter pieces into the flour mixture until it resembles fine crumbs. Stir in 1 cup sugar.
• 3. Cut each apple into wedges about 1/4-inch thick, then cut each apple wedge into 3 pieces. Add apple pieces to the flour mixture and toss well, and separate apple pieces that stick together.
• 4. In a separate mixing bowl, whisk together milk, eggs and vanilla until blended. Pour milk mixture over apple/flour mixture, and toss just until blended (the batter should be thick and it's OK if it's slightly lumpy, but avoid over-mixing).
• 5. Pour batter into prepared baking pan, using a spatula to spread it in an even layer. In a small bowl stir together cinnamon with remaining 2 Tbsp sugar, and sprinkle evenly over batter. Bake in preheated oven 45 to 50 minutes until toothpick inserted into center comes out clean. Let cool 5 minutes in the pan, then invert onto serving platter. Serve (warm or cooled) with sweet cream or custard sauce poured over each slice.
• 6. FOR THE CUSTARD SAUCE: Heat milk in a saucepan over medium heat, and bring just to a light boil (watch it carefully, remove it from the heat if it starts to boil rapidly).
• 7. Meanwhile, add egg yolks and sugar to a medium mixing bowl and beat with electric mixer for about 30 seconds or until pale and fluffy. Reduce heat to medium-low. Slowly pour the egg yolk mixture, whisking it frequently, into 1/2 cup of the hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook the custard mixture, whisking constantly, until thickened but still thin enough to pour, about 3 to 4 minutes (over-heating can cause the eggs to curdle). Immediately pour into a glass measuring cup, stir in vanilla, and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming. Serve warm or cooled, drizzled over the cooled Irish Apple Cake. Store in refrigerator in an airtight container.

APPLE CUSTARD PIE WITH STREUSEL TOPPING RECIPE - (3.9/5)

Steps:

• 1. Mix the eggs, sour cream, applesauce, sugars, salt, rolled oats, and cinnamon together. Stir the apple slices in. Set aside. 2. With a pastry blender, mix the 1/4-cup brown sugar, flour, butter, and walnut pieces in a small bowl to make the topping. Set aside. 3. Pour the filling mixture into the pie shell.Spoon the topping over the filling. 4. Cover the edges of the pie shell with aluminum foil. Bake for 30 minutes. Uncover the edges and bake for another 30 minutes or until done. Baker's note: As with most fruit pies, the secret of getting a crisp bottom crust is heat. Set the shelf for the bottom half of the oven closer to the heating element. Use a dark metal pie pan so that the pan absorbs, rather than reflects, heat.