Low Sodium Apple-Vanilla Custard

Total time3 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the apple layer

2 medium apples, peeled, cored, and cut into ¼-inch dice
Freshness Guaranteed Jazz Apples Nature's Promise Organic Red Delicious Apples Marketside Organic Honeycrisp Apples Freshness Guaranteed Fuji Apples GreenWise Pink Lady Apples
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1 tbsp unsalted butter
1 tbsp maple syrup
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the custard

4 pasteurized egg yolks
3 tbsp granulated sugar
1 cup heavy cream
½ cup whole milk
1 tsp pure vanilla extract
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
2
Melt the butter in a small skillet over medium heat. Add the diced apple, maple syrup, and 1/8 tsp salt, and cook, stirring occasionally, until the apple is just tender and the syrup has reduced to a light glaze, about 5–6 minutes. Watch closely near the end, as the syrup can catch quickly. Divide the apple mixture evenly among the four ramekins and set aside.

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