Thread by @lifesafeast

Honey Custards with Caramelized Apples

A great #Thanksgiving dessert for those with #celiac or who need #glutenfree - as requested by @zachariah_axel

Find this recipe in my #IsolationBaking e-cookbook.

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INGREDIENTS

3 cups (700 ml) milk
3 large eggs
1/2 cup (125 ml) runny (liquid) honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoon butter or margarine
2 to 4 tablespoons honey

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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional

Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon

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of butter or margarine and 1/2 to 1 tablespoon of honey per apple.

Preheat the oven to 350°F. Arrange 6 to 8 ramekins or oven-safe custard cups inside a 9x13-inch baking dish (or other similar-sized dish that will hold a few inches of water).

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Place the milk into a saucepan over low to medium heat & gently bring it just barely to a boil. Immediately remove from the heat.

Whisk the eggs together in a medium to large bowl. Add the honey & salt, and whisk briskly until well-blended.

Pour the warm milk into the

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egg and honey mixture in a slow stream while whisking constantly. Once all of the milk has been whisked in, stir in the vanilla.

Divide the custard evenly between the ramekins – I find it easiest to pour the liquid into a large measuring cup with a spout, which allows

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you to pour cleanly into the cups without making a mess. Dust the top of each custard with just a tiny pinch of nutmeg & place the baking pan in the preheated oven. Very carefully pour very hot water (hot tap water is fine) in the baking pan, around the custard cups,

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careful not to splash any water in the custards.

Bake the custards for 40 to 50 minutes; exact baking time depends on the size & depth of the custard dishes as well as the oven. The custards are done when set in the center – test by very gently touching the top of the

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custard or gently jiggling the pan. The custards will continue to firm up a bit when chilling.

Remove the pan from the oven & place on a cooling rack. Allow to cool for about 10 minutes. Carefully lift each custard from the water & place on a rack until cool enough

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to refrigerate. Cover each in plastic wrap and chill for 3 or 4 hours, or overnight.

Make the caramelized apples: Peel, core, & chop the apples into small cubes. Heat the butter or margarine in a skillet & toss in the apple cubes. Cook, tossing often, until the apples

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are tender. Add asmall amount of water occasionally as the apples cook; the water will help cook the apples & keep them moist while preventing them from browning.

Once the apples are fork-tender, drizzle in 2 tablespoons of honey; taste & add more honey depending upon

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your preferred sweetness & the tartness of the fruit. Continue to stir, adding more water as needed & desired.

Stir the rum into the fruit, if using, & continue cooking until it has simmered away.

Scrape the apples into a bowl to cool slightly before serving over the

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chilled custards.

Top each custard with a generous spoonful of the apples, a very light dusting of ground cinnamon or nutmeg, and a bit of whipped cream.

If you can't eat apple pie, you don't have to deprive yourself.

Enjoy! Please share.