Sweet Stuffed Apple (Print Version)
# Ingredients:
01 -
6 big apples.
02 -
1/2 cup regular flour.
03 -
1 cup rolled oats, not instant.
04 -
1/3 cup white sugar.
05 -
2/3 cup brown sugar, packed tightly.
06 -
1 teaspoon cinnamon powder.
07 -
Pinch of kosher salt.
08 -
1/4 teaspoon freshly grated nutmeg.
09 -
6 tablespoons cold salted butter, diced.
10 -
Cinnamon sticks for topping.
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4 egg yolks.
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1 teaspoon vanilla essence.
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1/2 cup plain sugar.
14 -
1 cup full-fat milk.
# Instructions:
01 -
Set the oven to 375°F. Cut the tops off the apples, scoop out the inside carefully, and leave the walls thick. Save about 1/2 cup of the scooped apple pieces.
02 -
Stuff the apples with the mix until they're slightly overflowing. Bake them for 35–40 minutes, or until soft and browned on top.
03 -
In a bowl, stir together the oats, flour, sugars, cinnamon, nutmeg, and salt. Add cubes of butter and mix until crumbly.
04 -
To make the custard, whisk the yolks with the sugar until it becomes light and creamy.
05 -
Warm up the milk gently until bubbles start forming at the sides. Quickly stir 2 tablespoons of it into the egg mixture.
06 -
Pour the egg mixture into the same pan of milk. Stir over medium-low heat until the custard thickens, about 2–3 minutes.
07 -
Take it off the heat, mix in the vanilla, and strain it through a fine sieve.
08 -
Cool the baked apples for 15 minutes. Serve them warm with a drizzle of custard and a cinnamon stick on top.
# Notes:
01 -
Make the custard ahead—it keeps for a few days in the fridge.
02 -
Put plastic wrap directly on the custard to stop it from getting a skin.
03 -
You’ll know the custard’s ready when it lightly coats the back of a spoon.
04 -
Let the apples sit a bit before serving—they’ll be hot!