Baked apples and custard

Name: Baked apples and custard
Yield: Serves 4
Cuisine: British
Ingredients: ½ vanilla pod, split lengthways; 5 medium egg yolks; 2 tbsp brown sugar; 300 ml (½ pint) single cream; 65 g (2½ oz) caster sugar; 2 tsp cornflour; 8 tbsp luxury mincemeat; 4 large apples, such as Cox’s Orange Pippins, Braeburn or Jonagold; 1 tsp ground cinnamon; 65 g (2½ oz) fresh white breadcrumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Apples can react differently during cooking you may find that one takes more or less time than the rest. The filling can be varied to taste with more or less spice, or the addition of nuts like ground almonds or walnuts.

Ingredients

4 large apples, such as Cox’s Orange Pippins, Braeburn or Jonagold
8 tbsp luxury mincemeat

Europe
United Kingdom
Dessert

Method

Preheat the oven to 190°C (fan oven 170°C), gas mark 5. Using an apple corer, scoop out the cores from the apples. Mix the mincemeat, breadcrumbs, cinnamon and sugar together. Put each apple on a larger piece of foil and fill the core cavities wit