It’s apple season again. I have a bowl of braeburns next to the sofa and when I sit there I can smell them. They smell better than any scented candle.
I first made this dessert a number of years ago. I had loads of apples in so decided to experiment and the results were so good that I wrote the recipe down. The combination of creamy set ‘custard’ and soft baked apple, with hits of brandy wafting through, really works.
If you want to serve this to friends you may wish to cook it in a sweet, blind baked, pastry shell, but as I tend not to use pastry too often (partly to avoid too much saturated fat but mostly because it adds another 20 minutes to the whole cooking process) I don’t bother with this. It may not look as pretty when it’s served but it still tastes fantastic and I’d rather forego the pastry and have another spoonful of dessert.
If you’re serving this to children you can easily leave the brandy out, or substitute it for a little cinnamon if you wish but I love it with the brandy in it.
Brandied Apple Custard
- 1 good sized eating apple (cored and cut into 12-16 slices)
- 25 g (2 tbsp) plain flour
- 110 g caster sugar (divided)
- 250 ml single cream
- 2 medium eggs
- 2 tablespoons brandy
- You will also need a 600ml capacity round ovenproof dish (greased)
- Pre-heat the oven to 200°C
- Place the sliced apple, overlapping in a circle, into the bottom of the dish.
- Sprinkle over 10g of the sugar.
- Mix the flour and the remaining sugar together. Beat in the cream, eggs and brandy.
- Gently pour the custard mixture over the apple and place in the pre-heated oven. Cook for 30 minutes. The centre will still wobble slightly when it is cooked.
- Allow to cool and serve warm, room temperature or chilled with a drizzle of cream if you wish.