SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Buttered Apples in Maple Syrup Custard

Prep 30 mins Bake 350°F 30 mins Stand 25 mins
Buttered Apples in Maple Syrup Custard
  • 3/4  cup  milk
  • 3  tablespoons  sugar
  • 2  teaspoons  all-purpose flour
  • 1/4  teaspoon  freshly grated nutmeg
  •  Large pinch kosher salt
  • 2  tablespoons  unsalted butter
  • 5 - 7  Granny Smith apples, peeled, cored and sliced 1/2-inch thick (about 8 cups)
  • 1  small lemon
  • 4  ounces  extra sharp white cheddar cheese, cut in scant 1/2-inch cubes
  • 4  eggs, separated
  • 2  tablespoons  sugar
  • 2  tablespoons  all-purpose flour
  • 1/2  teaspoon  kosher salt
  • 3/4  cup  pure maple syrup
  • 3  tablespoons  unsalted butter, melted
  • 1/4  cup  whipping cream
  • 1/2  teaspoon  vanilla
  •  Whipped Cream (optional)
  •  Pure maple syrup (optional)

1. Let milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a small bowl combine 3 Tbsp. sugar, 2 tsp. flour, nutmeg and a large pinch of salt.

2. In a large skillet melt 1 Tbsp. of the butter; add half of the apples (do not overcrowd pan) and sprinkle with half of the sugar mixture. Cook over high heat; shaking and turning occasionally until apples are well brown. Squeeze half of the lemon over the apples, using your fingers to catch any seeds. Transfer to a buttered 9x2-inch quiche dish or deep-dish pie plate. Sprinkle with half of the cheese. Repeat with remaining 1 Tbsp. butter, apples, sugar mixture, and lemon; place atop first apple-cheese layer. Sprinkle with remaining cheese.

3. For custard, in a large bowl whisk the eggs yolks, 2 Tbsp. sugar, 2 Tbsp. flour, and 1/2 tsp. salt. Whisk in 3/4 cup maple syrup, the melted butter, the 3/4 cup room temperature milk, 1/4 cup whipping cream, and vanilla.

4. In a separate clean large bowl, whisk the egg whites with a clean whisk until soft mounds form. Whisk in the egg yolk mixture just until blended. Pour over the apples using a spoon to gently move the apples a bit to ensure that the custard is distributed throughout.

5. Bake for 25 to 30 minutes or until custard is browned, set on top, and jiggles just in the center when gently shaken. Interior temperature when tested with an instant-read thermometer should read 160 degrees F. Remove from oven and set on a wire rack to cool. Serve warm or at room temperature with whipped cream mixed with a little maple syrup. Makes 8 servings.

Nutrition Facts (Buttered Apples in Maple Syrup Custard)
  • cal. (kcal) 374,
  • Fat, total (g) 18,
  • chol. (mg) 152,
  • sat. fat (g) 10,
  • carb. (g) 48,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 39,
  • pro. (g) 8,
  • vit. A (IU) 680,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 276,
  • Potassium (mg) 289,
  • calcium (mg) 182,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe