Recipe Overview
This Apple Custard Cake is a refined dessert built on simplicity: thinly sliced green apples gently suspended in a vanilla custard and baked at low temperature to preserve silkiness and aroma. Serve warm with vanilla gelato and caramel sauce.
Chef Notes
Slice the apples thinly so they soften evenly inside the custard. The low oven temperature helps the custard set gently without curdling.
Connected Experience
This dessert works beautifully for plated dessert service, banquet menus, pastry station prep, and warm seasonal tasting menus.
Ingredients
Base recipe = 1 batch.
- 454 g Granny Smith apples, peeled and thinly sliced
- 200 g sugar
- 100 g whole eggs
- 120 ml heavy cream
- 3 g vanilla bean seeds
- 5 g lemon zest
- 10 g cornmeal, for dusting ramekins
- 120 g caramel sauce, for serving
- 500 g vanilla gelato, for serving
Preparation
- Preheat oven to 275°F / 135°C. Lightly butter ramekins and dust with cornmeal.
- Peel, core, and thinly slice the apples using a mandoline.
- Whisk together the eggs, sugar, heavy cream, vanilla bean seeds, and lemon zest until smooth.
- Fold the sliced apples gently into the custard mixture.
- Divide the mixture evenly among the prepared ramekins.
- Bake for about 20 minutes, until the custard is softly set in the center.
- Cool slightly, unmold carefully, and serve warm with caramel sauce and vanilla gelato.
Service Suggestions
- Serve warm with vanilla gelato and caramel sauce.
- Plate with toasted almonds or a light dusting of powdered sugar.
- Excellent for fall menus, brunch desserts, or refined pastry station service.
Dietary / HACCP Notes
- Vegetarian dessert.
- Contains dairy and eggs.
- Cool and refrigerate leftovers promptly if not served immediately.
Nutrition (per serving, estimate)
| Calories | 360 kcal |
| Protein | 6 g |
| Carbohydrates | 58 g |
| Fat | 13 g |
| Fiber | 3 g |
| Cholesterol | 105 mg |
| Sodium | 70 mg |