Baked Apples with Calvados Custard

Name: Baked Apples with Calvados Custard
Yield: Serves 4
Cuisine: British
Ingredients: 4 large Cox’s apples; Calvados, to taste; 50 ml water; 200 g caster sugar; 120 g caster sugar; 1 small jar best-quality mincemeat; 500 ml milk; 1 vanilla pod, split lengthways; 6 medium egg yolks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Cooking doesn’t have to be flash and fancy. This is quite old-fashioned in its way, but there never seems any need to mess about with something so good. Chefs always do too much of that.

Ingredients

200 g caster sugar
50 ml water
Calvados, to taste

Europe
United Kingdom
Dessert
Gluten-free
Autumn
September
October

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Start by making a caramel. Put the sugar and water into a saucepan and bring to the boil. Continue to boil until nicely caramelized and a dark caramel colour. Stop the caramel by adding a drop of Calvados. Remove from the heat and all