Pregnancy Friendly Apple-Vanilla Custard
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Learn more →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
- ⅛ tsp fine sea salt
For the custard
- 4 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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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