Oral Allergy Syndrome Friendly Vanilla Apple Custard Cups

Total time2 hr 5 min

Prep time20 min

Cook time45 min

Oral Allergy Syndrome Friendly Vanilla Apple Custard Cups

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Ingredients

4 servings

For the apple layer

2 medium apples (such as fuji or gala), peeled, cored, and cut into ¼-inch dice
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
1 tbsp unsalted butter
1 tbsp maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Spring Tree 100% Pure Maple Syrup
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⅛ tsp ground cardamom

For the custard

2 cups whole milk
4 large egg yolks
3 tbsp granulated sugar
1 tsp pure vanilla extract
⅛ tsp fine salt

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep roasting pan or baking dish and set aside.
2
Melt the butter in a medium saucepan over medium heat. Add the diced apple, maple syrup, and cardamom, and cook, stirring occasionally, until the apple is just tender and the liquid has reduced to a light glaze, about 6–8 minutes. Divide the apple mixture evenly among the four ramekins and spread into an even layer.

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