Stuffed Apples with Custard Sauce Recipe

4.5 1 2
Stuffed Apples with Custard Sauce Recipe
Stuffed Apples with Custard Sauce Recipe photo by Taste of Home
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Stuffed Apples with Custard Sauce Recipe

Read Reviews
4.5 1 2
Publisher Photo
Chock-full of old-fashioned goodness, this baked apple recipe is yummy...to the core. Its sauce drizzles on so smooth and creamy, it rivals the fanciest desserts.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

Ingredients

  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, melted
  • 8 medium unpeeled tart apples
  • 1/2 cup water
  • CUSTARD SAUCE:
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 cup whipping cream
  • 4 egg yolks, lightly beaten
  • 1/4 teaspoon vanilla extract

Directions

In a blender or food processor, combine the walnuts, raisins and sugar; cover and process until ground. 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 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 over warm apples. Refrigerate any leftovers. Yield: 8 servings.
Originally published as Stuffed Apples with Custard Sauce in Country Woman Christmas Annual 2000, p28

Nutritional Facts

1 each: 533 calories, 30g fat (12g saturated fat), 167mg cholesterol, 127mg sodium, 65g carbohydrate (55g sugars, 5g fiber), 8g protein.

  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, melted
  • 8 medium unpeeled tart apples
  • 1/2 cup water
  • CUSTARD SAUCE:
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 cup whipping cream
  • 4 egg yolks, lightly beaten
  • 1/4 teaspoon vanilla extract
  1. In a blender or food processor, combine the walnuts, raisins and sugar; cover and process until ground. 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 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 over warm apples. Refrigerate any leftovers. Yield: 8 servings.
Originally published as Stuffed Apples with Custard Sauce in Country Woman Christmas Annual 2000, p28

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MOTCook User ID: 7688063 31525
Reviewed Oct. 26, 2014

"I cut the recipe in half and made two of them for dinner. I used brown sugar with the butter, raisins and nuts. I was surprised there was no cinnamon but they really didn't need it. I will make these again!!!"

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