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Bavarian custard with apples
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 387
  • Fat about 23g
  • Carbohydrates about 36g
  • Protein about 7g
This is needed
This is needed for 6 people
Custard
  • 4 dl milk
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 100 g sugar
  • 4 fresh egg yolks
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 dl full cream
Apple topping
  • 1 tbsp butter
  • 1 tbsp sugar
  • 2 red-skinned apple, sliced
  • 80 g four-grain biscuits (e.g. Vital Classic), roughly chopped
Tools
  • 6 bowls, each approx. 200 ml
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And that's how it's done
And that's how it's done
Custard
In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately.
Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl. Place a sheet of cling film over the custard, leave to cool, refrigerate until the custard is just set at the edges.
Stir the custard until smooth. Beat the cream until stiff, fold into the custard, divide into bowls, cover and leave to set in the fridge for approx. 2 hrs.
Apple topping
Heat the butter and sugar in a non-stick frying pan. Add the apples, sauté for approx. 4 mins., spoon on top of the custard, sprinkle with the biscuit crumbs.