Lovely South African recipe for baked apple custard pots – perfect for an after-dinner sweet treat

Ingredients

Custard:
1 tablespoon (15 ml) custard powder
1 tablespoon (15 ml) sugar
¾ cup (180 ml) milk
2 teaspoons (10 gram) butter
½ teaspoon (2.5 ml) vanilla extract

Batter:
60g butter
3 tablespoons (45 ml) sugar
1 egg
½ teaspoon (2.5 ml) teaspoon vanilla extract
1/3 cup (60 gram) self-rising flour
1 tablespoon (15 ml) custard powder

Topping:
1 unpeeled apple
10g butter, melted
½ teaspoon (2.5 ml) ground cinnamon
½ teaspoon (2.5 ml) sugar

How to
Lightly grease three Le Creuset Mini Cocottes, or 250 ml ramekins, or oven-proof cups or mugs.

Custard:
Heat the milk, without boiling.

Mix custard powder and a little bit of extra milk into a paste, and add to the hot milk.

Add sugar and stir until smooth.

Increase heat and keep stirring until the custard boils and start thickening.

Stir in butter and essence, and remove from the stove to cool down.

Batter:
Mix butter and sugar in a small bowl until smooth and creamy.

Add egg and beat in well. Add vanilla and mix.

Stir in flour and custard powder.

Thinly slice the apple. Set apart 3 slices per person, and dice the rest of the apple into small pieces.

Add diced apple to batter.

Pudding:
Spread half of the batter over the bottoms of the lightly greased containers.

Add custard to each container.

Gently spread the remaining batter over custard. Arrange three slices over the top of each.

Brush with melted butter and sprinkle with cinnamon and sugar.

Bake at 180°C for approximately 20 minutes.

Allow to cool slightly, but serve while still warm.

 

*Originally published  15 March 2020 

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This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.