Description
A delightful dessert combining sweet apples and rich custard, perfect for gluten-free diets.
Ingredients
- 150 g granulated sugar (for caramel)
- 2 kg apples (Fuji, Royal Gala, or Pink Lady)
- 150 g granulated sugar (for apple millefeuille)
- 1 tsp salt
- 1 tbsp cornstarch
- 4 egg yolks
- 2 tbsp cornstarch (for vanilla custard)
- 600 ml milk (whole, skimmed, lactose-free, or vegetable)
- 50 g granulated sugar (for vanilla custard)
- 1/4 tsp salt (for vanilla custard)
- 2 tsp vanilla bean paste
Instructions
- For the Caramel: In a pan, add 150 g of granulated sugar over medium heat and allow it to melt until golden brown. Pour onto a parchment-lined baking sheet to cool.
- Preheat oven to 180°C (350°F).
- Peel, core, and thinly slice the apples. Mix with 150 g sugar, salt, and 1 tbsp cornstarch.
- Arrange apple slices in a baking dish and bake for 20-25 minutes until tender.
- Layer baked apples with cooled caramel on crispy pastry layers.
- For the Vanilla Custard: Heat milk in a saucepan until warm.
- In another bowl, whisk together egg yolks, 50 g sugar, 2 tbsp cornstarch, and 1/4 tsp salt.
- Add warm milk to the egg mixture while whisking. Return to saucepan and cook until custard thickens. Stir in vanilla bean paste and remove from heat.
- Slice Apple Mille Feuille and serve with vanilla custard.
Notes
Ensure apples are thinly sliced for even cooking. Make caramel just before using, as it hardens quickly.