The Best Apple and Custard is a simple, comforting dessert that brings together tender, warm apples and creamy custard in the coziest way. The sweetness of the cooked apples pairs perfectly with the smooth, velvety custard, making each bite feel like a gentle hug. It’s a classic combo that’s easy to make and always hits the spot when you want something homemade and satisfying.
I love making this dessert on a chilly day because the smell of apples cooking fills the kitchen with that wonderful autumn vibe. I usually add a pinch of cinnamon to the apples for a little spice and warmth. It’s my go-to comfort food whenever I want something sweet but not too heavy. Plus, it’s super quick to prepare, which is a big win in my book.
My favorite way to enjoy The Best Apple and Custard is straight from the pot, still warm, with a little extra custard drizzled on top. It’s a lovely way to end a simple weeknight dinner or to share with friends and family over a casual weekend. This dessert always brings back memories of cozy nights in and makes me feel happy and relaxed every time I have it.
Key Ingredients & Substitutions
Apples: I like using Granny Smith or Braeburn because they hold their shape and taste nicely tart. If you prefer sweeter apples, try Fuji or Gala. Just avoid very soft apples, which can turn mushy.
Milk: Whole milk gives the custard a rich, creamy texture. You can use 2% milk for a lighter version, but the custard won’t be as thick or silky.
Egg yolks: They help thicken the custard and add creaminess. For egg-free, try a custard made with cornstarch and plant milk, though it won’t be quite the same.
Cornflour (cornstarch): This is the thickener for the custard. If you don’t have cornflour, you can use arrowroot powder or plain flour, but the texture may be a bit different.
Crumble topping: Rolled oats add a great crunch and texture. For gluten-free, swap plain flour with gluten-free flour and oats with certified gluten-free oats.
How Do I Make Smooth, Thick Custard Without It Curdling?
Custard can be tricky because it curdles if overheated or cooked too fast. Here’s how to avoid that and get a smooth texture:
- Heat the milk until just hot—don’t let it boil. This warms the milk gently.
- Whisk egg yolks, sugar, cornflour, and vanilla first, so everything is mixed well and smooth.
- Slowly add the hot milk to the eggs in a thin stream while whisking constantly. This tempers the eggs so they don’t scramble.
- Return everything to low heat and stir often. Constant stirring prevents lumps and cooking too fast.
- Cook just until it thickens enough to coat the back of a spoon—then remove from heat immediately.
- If you have lumps, strain the custard before pouring it into serving dishes.
Following these steps makes a silky custard that tastes wonderful and pairs perfectly with the apples and crumble.
Equipment You’ll Need
- Saucepan – I like a good-sized one to gently heat the milk without overflowing.
- Mixing bowl – perfect for whisking the egg yolks, sugar, and cornflour smoothly.
- Whisk or hand blender – helps create a lump-free, silky custard.
- Small saucepan or frying pan – for cooking the apple topping and toasting the crumble.
- Serving dishes or ramekins – for presenting the individual portions beautifully.
- Grater or pastry cutter – optional, for adding extra zest or butter into the crumble.
Flavor Variations & Add-Ins
- Try adding a splash of brandy or rum to the apple topping for a fragrant twist.
- Use different spices like nutmeg, ginger, or allspice to customize the flavor.
- Introduce nuts—chopped pecans or walnuts—into the crumble for extra crunch.
- Swap vanilla custard for lemon or cinnamon-flavored custard for a different flavor profile.
The Best Apple and Custard
Ingredients You’ll Need:
For the Custard:
- 500 ml (2 cups) whole milk
- 4 large egg yolks
- 100 g (1/2 cup) granulated sugar
- 1 tbsp cornflour (cornstarch)
- 1 tsp vanilla extract
For the Apple Topping:
- 3 medium apples (such as Granny Smith or Braeburn), peeled and diced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
For the Crumble Topping:
- 50 g (1/3 cup) unsalted butter, chilled and diced
- 75 g (1/2 cup) plain flour (all-purpose flour)
- 50 g (1/4 cup) brown sugar
- 50 g (1/3 cup) rolled oats
To Serve (Optional):
- Vanilla ice cream or extra whipped cream
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. The custard and apple topping cook fairly quickly, while toasting the crumble and assembling the dessert take just a few minutes more. You can enjoy it right away, warm and comforting!
Step-by-Step Instructions:
1. Make the Custard:
Pour the milk into a saucepan and warm it over medium heat until it’s hot but not boiling. While the milk warms, whisk egg yolks, sugar, cornflour, and vanilla extract in a mixing bowl until smooth and pale.
Slowly add the hot milk into the egg mixture, whisking continuously to prevent the eggs from curdling. Return this mixture to the saucepan and cook gently over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Make sure it does not boil.
Once thickened, remove from heat and pour the custard into individual serving dishes or ramekins.
2. Prepare the Apple Topping:
In a pan, melt the butter over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for about 5-7 minutes, stirring occasionally, until the apples are soft and slightly caramelized.
3. Make the Crumble and Assemble:
While the apples are cooking, rub the chilled butter into the flour, brown sugar, and oats until the mixture resembles coarse crumbs.
Heat a dry frying pan over medium heat and toast the crumble, stirring often, until golden and crisp (around 5 minutes).
Spoon the warm apple topping over the set custard in each dish, then sprinkle generously with the toasted crumble.
Serve immediately with a dollop of vanilla ice cream or whipped cream, if you like.
Enjoy your delicious and cozy apple and custard dessert!
Can I Use Frozen Apples Instead of Fresh?
Yes, you can use frozen apples, but make sure to thaw and drain them well before cooking to avoid extra moisture making the topping soggy. Cook them gently to soften and caramelize just like fresh apples.
Can I Make The Custard Ahead of Time?
Absolutely! Custard can be made a day in advance and stored in the fridge. Reheat gently on low heat or in the microwave, stirring often. If it thickens too much when cold, whisk in a splash of milk to loosen it up.
What Can I Substitute for Cornflour in the Custard?
If you don’t have cornflour, you can use arrowroot powder or plain flour as a thickener. Use the same amount, but note that arrowroot creates a slightly glossier texture while flour might make it a bit thicker and less clear.
How Should I Store Leftovers?
Store leftover custard and apple topping separately in airtight containers in the fridge for up to 2 days. Reheat gently before assembling again with fresh crumble topping for best texture.
