Bavarian custard with apples

Bavarian custard with apples

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 387 kcal
, Fat: 23 g
, Carbohydrate: 36 g
, Protein: 7 g

Ingredients

6 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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 apples, sliced
80 g four-grain biscuits (e.g. Vital Classic), roughly chopped
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Utensils

6 bowls, each approx. 200 ml

How it's done

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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.

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