Pregnancy Friendly Vanilla Apple Custard Cups
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Learn more →Ingredients
4 servings
For the apple layer
- 2 medium apples (such as fuji or gala), peeled, cored, and cut into ¼-inch dice
- 1 tbsp unsalted butter
- 1 tbsp maple syrup
- ⅛ tsp ground cardamom
For the custard
- 2 cups whole milk
- 4 large egg yolksIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 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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