Nickel Allergy Friendly Apple-Vanilla Custard

Total time3 hr 5 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Apple-Vanilla Custard

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Ingredients

4 servings

For the apple layer

2 medium apples, peeled, cored, and cut into ¼-inch dice
1 tbsp unsalted butter
1 tbsp maple syrup
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
⅛ tsp fine sea salt

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

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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