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6 Servings
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15 min prep.
45 min baking 2 hours wait. |
Easy
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Ingredients
Roasted Apples:
6 apples (I use Honeycrisp)
2 eggs
1 tbsp honey
4.5oz almond flour
A handful of almond slices
Vanilla Cream:
17 fl oz milk
4 egg yolks
1.7oz corn starch
2.6oz sugar
1 vanilla bean
4 fl oz heavy cream
Preheat the oven to 400 degrees F.
Prepare the apples:
Peel, wash and core the apples.
Crack the eggs into a bowl, add the honey and whisk until well combined. Soak the apples in the mixture and then roll them one by one in the almond flour.
Place the apples upright in a baking dish and bake in the oven for about 45 minutes until the apples are soft and the almond crust is golden brown.
Leave to cool until ready to serve (at least 30 minutes).
Put the almond slices in a non-stick frying pan. Stir continuously over medium heat until lightly toasted (2-3 minutes). Transfer to a small bowl to rest.
Prepare the vanilla cream:
Heat the milk in a small saucepan. When it comes to a boil, turn the heat off, split the vanilla bean lengthwise with the tip of a knife and add its content to the milk. Cover and let steep for a few seconds.
Put the egg yolks into a bowl, add the sugar and whisk until well combined. Add the corn starch and whisk again. Add the hot milk in a slow and steady stream whisking constantly.
Return the mixture to the saucepan and cook over medium heat whisking constantly, 3 to 4 minutes, until thick.
Place in refrigerator for at least 2 hours.
Beat the heavy cream in a bowl, using an electric whisk until the cream stands in stiff peaks. When the vanilla cream is cold enough, combine it with the whipped cream and put back in refrigerator until ready to serve.
Just before serving, divide the vanilla cream into 6 individual ramequins or bowls. Place the apples upright on top of the vanilla cream. Sprinkle with the reserved toasted almond slices.
Roasted Apples:
6 apples (I use Honeycrisp)
2 eggs
1 tbsp honey
4.5oz almond flour
A handful of almond slices
Vanilla Cream:
17 fl oz milk
4 egg yolks
1.7oz corn starch
2.6oz sugar
1 vanilla bean
4 fl oz heavy cream
Preheat the oven to 400 degrees F.
Prepare the apples:
Peel, wash and core the apples.
Crack the eggs into a bowl, add the honey and whisk until well combined. Soak the apples in the mixture and then roll them one by one in the almond flour.
Place the apples upright in a baking dish and bake in the oven for about 45 minutes until the apples are soft and the almond crust is golden brown.
Leave to cool until ready to serve (at least 30 minutes).
Put the almond slices in a non-stick frying pan. Stir continuously over medium heat until lightly toasted (2-3 minutes). Transfer to a small bowl to rest.
Prepare the vanilla cream:
Heat the milk in a small saucepan. When it comes to a boil, turn the heat off, split the vanilla bean lengthwise with the tip of a knife and add its content to the milk. Cover and let steep for a few seconds.
Put the egg yolks into a bowl, add the sugar and whisk until well combined. Add the corn starch and whisk again. Add the hot milk in a slow and steady stream whisking constantly.
Return the mixture to the saucepan and cook over medium heat whisking constantly, 3 to 4 minutes, until thick.
Place in refrigerator for at least 2 hours.
Beat the heavy cream in a bowl, using an electric whisk until the cream stands in stiff peaks. When the vanilla cream is cold enough, combine it with the whipped cream and put back in refrigerator until ready to serve.
Just before serving, divide the vanilla cream into 6 individual ramequins or bowls. Place the apples upright on top of the vanilla cream. Sprinkle with the reserved toasted almond slices.
"I just love baked apples! This easy recipe makes a beautiful and delicious dessert for your fall and winter dinners. The taste of the apples marries perfectly with the almonds which also add a crispy touch to this healthy fruit dessert. The whipped cream gives the vanilla cream a lighter texture." ~ Nathalie