Creamy Baked Apple Custard Cake Food

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

BAKED APPLE CUSTARD

Steps:

• Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
• Reduce heat to medium-low, cover and cook 1 minute longer.
• Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
• Preheat oven to 325-degrees F.
• Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
• In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
• Blend in milk (or half and half) and vanilla.
• Pour custard into prepared custard cups.
• Set custard cups into large shallow baking pan.
• Add enough boiling water to pan so water comes up halfway up sides of cups.
• Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
• Remove cups from water and let cool to room temperature.
• Top each custard with 4 (reserved) overlapping apple slices.
• Refrigerate until cold or overnight.
• Sprinkle with nutmeg before serving.

APPLE CUSTARD COFFEE CAKE

Steps:

• In a bowl, combine the biscuit mix, 1/4 cup sugar, milk and vanilla. Stir in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter., In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
• In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples. Scrape the coffee cake batter into a greased 8-inch round cake pan and level. Cover cake with apples and sprinkle remaining topping over. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
• Serve warm or at room temperature.
• Yield: 1 8-inch round cake

CREAMY BAKED APPLE CUSTARD CAKE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Butter an eight-inch round cake pan and line with parchment.
• Combine the maple and rice syrup and pour the mixture into the prepared pan.
• Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
• Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
• Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
• In a separate bowl, beat the eggs with the egg whites until light and fluffy.
• Add the melted butter, milk, and vanilla.
• Stir the egg mixture into the dry ingredients and pour into the prepared pan.
• Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• Cool for 10 minutes on a cake rack, then invert onto a plate.
• Serve warm.