Apple Mille-Feuille with Vanilla Custard
By Lucas Morgan
This apple mille-feuille is a delightful dessert featuring thin layers of baked apples and sugar, served with a creamy vanilla custard. With its gluten-free and potentially vegan components, it offers a unique twist on traditional mille-feuille. The combination of sweet apples and rich custard creates a satisfying dessert perfect for special occasions or tea time. The visual appeal of this dish, along with its sweet and slightly tart flavor profile, makes it an impressive offering for any gathering.
Ingredients
- •150 g granulated sugar (for caramel)
- •2000 g apples (Fuji, Royal Gala or Pink Lady)
- •150 g granulated sugar (for apple mille-feuille)
- •1 tsp salt
- •1 tbsp cornstarch
- •4 pieces egg yolks
- •2 tbsp cornstarch
- •600 ml milk (whole, skimmed, lactose free or vegetable)
- •50 g granulated sugar (for vanilla custard)
- •1 4 salt
- •2 tsp vanilla bean paste (or 1 vanilla pod)
Instructions
- 1
Preheat the oven to 100°C (210°F).
- 2
Spread a thin layer of sugar on the base of a pan over medium heat.
- 3
As the sugar starts to melt, add more sugar to those melted spots until all sugar is used.
- 4
Tilt the pan to help mix the caramel; do not use utensils.
- 5
Pour the caramel into a 22x11cm (8.6×4.3in) mould and rotate to cover the base and sides.
- 6
Peel and slice the apples using a mandolin to a thickness of 1mm (0.03in).
- 7
Mix the sugar, salt, and cornstarch.
- 8
Place apples in the mould, starting from the base and up the sides.
- 9
Between each layer, sprinkle the sugar, cornstarch, and salt mixture.
- 10
Every four layers, press down on the apples to compact them.
- 11
Bake in the preheated oven at 180°C (350°F) for 1 hour.
- 12
Remove from the oven and unmould while warm, using a knife or thin spatula to separate the apples from the sides.
- 13
For the vanilla custard, whisk together the egg yolks and cornstarch.
- 14
Heat milk, vanilla bean paste, sugar, and salt in a pot until steaming, stirring constantly.
- 15
Add a bit of milk to the egg yolk mix, whisk, then add the rest of the milk.
- 16
Return the mixture to the pot and cook over medium-low heat until thickened.
- 17
Remove from heat and transfer to a clean bowl to stop the cooking process.
