Caramelized Apple Custard Cake
Caramelized Apple Custard Cake

This dessert has just enough flour to remove it from the realm of custards, but yet not enough to make it fully a cake. Hence, a “custard cake.” If you know clafoutis, it’s sort of like that consistency. And like a clafoutis, I suggest serving it perfectly warm from the oven, with a scoop of ice cream, on a crisp fall day. I like my apples to have a slight bite to them for texture, but you can cook them longer if you prefer a softer result (see instructions).

Caramelized Apple Custard Cake

Caramelized Apple Custard Cake
Prep Time 20 minutes
Cook Time 45 minutes
This dessert has just enough flour to remove it from the realm of custards, but yet not enough to make it fully a cake. Hence, a "custard cake." If you know clafoutis, it's sort of like that consistency. And like a clafoutis, I suggest serving it perfectly warm from the oven, with a scoop of ice cream, on a crisp fall day. I like my apples to have a slight bite to them for texture, but you can cook them longer if you prefer a softer result (see instructions).
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Servings 6

Ingredients
 

For the batter:

  • 6 tablespoons melted butter, plus more for the pan
  • 3 large eggs
  • 1 cup whole milk
  • cup (80 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt

For the apples:

  • 2 pounds apples, peeled and sliced ½-inch thick
  • 2 tablespoons butter
  • ½ cup (100 grams) light brown sugar, packed
  • 1 tablespoon dark rum
  • ½ vanilla bean, or substitute 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon mixed with 1 tablespoon granulated sugar
  • Vanilla ice cream for serving

Instructions
 

  • Preheat your oven to 350 F. Butter a deep 10-inch pie plate.
  • Place all of the ingredients for the batter in a blender. It helps if the milk and eggs are not fridge-cold so they don’t cause the melted butter to solidify again. Blend until thoroughly combined. (This can also be done by hand in a large bowl, whisking vigorously so that there are no lumps). Set aside.
  • For the apples, melt the 2 tablespoons of butter in a medium skillet and add the apples, sugar, rum and a pinch of salt. If using the vanilla bean, split the bean in half lengthwise and scrape the beans from the pod, adding them to the pan along with the bean itself. Bring to a simmer then cook over medium heat until the apples are softened and caramelized, about 15-18 minutes, stirring often. The apples will have a firm texture in the finished cake, however if you prefer the apples to be softer, continue to cook them for another 10-15 minutes, partially covered over low heat.
  • Pour the batter into the prepared pan, then evenly distribute the apples over the batter, pouring the juices from the pan on top. Sprinkle with the cinnamon sugar, then place in your preheated oven.
  • Bake for 45 minutes, until set and golden brown. Remove and let cool for at least 15 minutes before serving. The dessert can be made a few hours ahead and kept at room temperature. If you like, rewarm slightly before serving, with or without the optional ice cream.
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