Best 4 Creamy Baked Apple Custard Cake Recipes

IRISH APPLE CAKE WITH CUSTARD SAUCE

Steps:

• 1. Preheat oven to 375°F. Butter and flour an 8- inch or 9-inch cake pan; set aside.
• 2. FOR THE IRISH APPLE CAKE: In a very large mixing bowl whisk together flour, baking powder, salt, ginger and nutmeg for 20 seconds. Rub the butter pieces into the flour mixture until it resembles fine crumbs. Stir in 1 cup sugar.
• 3. Cut each apple into wedges about 1/4-inch thick, then cut each apple wedge into 3 pieces. Add apple pieces to the flour mixture and toss well, and separate apple pieces that stick together.
• 4. In a separate mixing bowl, whisk together milk, eggs and vanilla until blended. Pour milk mixture over apple/flour mixture, and toss just until blended (the batter should be thick and it's OK if it's slightly lumpy, but avoid over-mixing).
• 5. Pour batter into prepared baking pan, using a spatula to spread it in an even layer. In a small bowl stir together cinnamon with remaining 2 Tbsp sugar, and sprinkle evenly over batter. Bake in preheated oven 45 to 50 minutes until toothpick inserted into center comes out clean. Let cool 5 minutes in the pan, then invert onto serving platter. Serve (warm or cooled) with sweet cream or custard sauce poured over each slice.
• 6. FOR THE CUSTARD SAUCE: Heat milk in a saucepan over medium heat, and bring just to a light boil (watch it carefully, remove it from the heat if it starts to boil rapidly).
• 7. Meanwhile, add egg yolks and sugar to a medium mixing bowl and beat with electric mixer for about 30 seconds or until pale and fluffy. Reduce heat to medium-low. Slowly pour the egg yolk mixture, whisking it frequently, into 1/2 cup of the hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook the custard mixture, whisking constantly, until thickened but still thin enough to pour, about 3 to 4 minutes (over-heating can cause the eggs to curdle). Immediately pour into a glass measuring cup, stir in vanilla, and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming. Serve warm or cooled, drizzled over the cooled Irish Apple Cake. Store in refrigerator in an airtight container.

FRENCH SWEET CUSTARD APPLE CAKE

Steps:

• 1. Adjust oven rack to lower-middle and heat oven to 325^. Spray a 9-inch springform pan with vegetable spray. Place pan on a rimmed baking sheet lined with foil. Place chopped apples into microwave safe place for about 3 minutes. Toss apples with the Calvados and lemon juice and set aside to let them cool for at least 20 minutes.
• 2. In a medium bowl whisk 1 cup only of the flour, only 1 cup of the sugar,baking powder, and salt. In a second bowl, whisk the egg, oil, milk and vanilla together until smooth.
• 3. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup of batter to another bowl and set aside.
• 4. Now to the large bowl of batter add the 2 extra egg yolks and whisk to combine. Using a spatula, gently fold in the cooled apples. Evenly spread batter in the prepared pan to the edges, gently pressing on apples to make a compact layer and smooth surface.
• 5. Whisk remaining 2 Tablespoons flour into the 1 cup of reserved batter. Pour over batter in pan and spread evenly to pan edges and smooth surface. Sprinkle remaining Tablespoon of granulated sugar evenly over cake.
• 6. Bake until center of cake is set and toothpick inserted in center comes out clean and top is golden brown, about 1 hour and 15 minutes. Transfer pan to wire rack; let cook for 5 minutes. Run knife around sides of pan so top does not crack as it cools completely, 2 to 3 hours. Dust lightly with powdered sugar, cut into wedges and serve.
• 7. Note: Adding the extra flour creates a tender airy top. Adding the 2 extra yolks creates a creamy, dense custard bottom.

CREAMY BAKED APPLE CUSTARD CAKE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Butter an eight-inch round cake pan and line with parchment.
• Combine the maple and rice syrup and pour the mixture into the prepared pan.
• Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
• Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
• Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
• In a separate bowl, beat the eggs with the egg whites until light and fluffy.
• Add the melted butter, milk, and vanilla.
• Stir the egg mixture into the dry ingredients and pour into the prepared pan.
• Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• Cool for 10 minutes on a cake rack, then invert onto a plate.
• Serve warm.

BAKED APPLE CUSTARD

Steps:

• Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
• Reduce heat to medium-low, cover and cook 1 minute longer.
• Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
• Preheat oven to 325-degrees F.
• Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
• In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
• Blend in milk (or half and half) and vanilla.
• Pour custard into prepared custard cups.
• Set custard cups into large shallow baking pan.
• Add enough boiling water to pan so water comes up halfway up sides of cups.
• Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
• Remove cups from water and let cool to room temperature.
• Top each custard with 4 (reserved) overlapping apple slices.
• Refrigerate until cold or overnight.
• Sprinkle with nutmeg before serving.