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Stuffed Apples with Custard Sauce

 Stuffed Apples with Custard Sauce
Chock-full of old-fashioned goodness, this baked apple recipe is the core. Its sauce drizzles on so smooth and creamy, it rivals the fanciest desserts.
8 ServingsPrep: 30 min. Bake: 50 min.


  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 8 medium unpeeled tart apples
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 4 egg yolks, lightly beaten
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • In a blender, combine the walnuts, raisins and sugar; cover and
  • process until blended. Stir in butter; set aside. Core apples and
  • remove enough pulp to leave a 1-in. shell. Fill each apple with
  • about 1/4 cup nut mixture.
  • Place in a greased shallow 3-qt. baking dish. Pour water around
  • apples. Bake, uncovered, at 375° for 50-60 minutes or until

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Stuffed Apples with Custard Sauce (continued)

Directions (continued)

  • tender.
  • Meanwhile, for custard sauce, combine the sugar, flour and salt in a
  • saucepan. Gradually stir in milk and cream until smooth. Bring to a
  • boil over medium heat; cook and stir for 2 minutes or until
  • thickened. Remove from the heat. Stir a small amount of hot milk
  • mixture into egg yolks; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes. Remove from the
  • heat; stir in vanilla. Cool. Serve with warm apples. Refrigerate
  • leftovers. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 533 calories, 30 g fat (12 g saturated fat), 167 mg cholesterol, 127 mg sodium, 65 g carbohydrate, 5 g fiber, 8 g protein.