Recipes > Desserts > Apples (with Custard)

Apples (with Custard)


  • 6 large pippin or greening apples
  • 1/2 cup sugar
  • 1 cup water


Pare, core and cut into quarters the pippin or greening apples; put the sugar with the water in a wide, low pan over the fire and boil 2 minutes; put in as many apple quarters as will lay in without crowding one another; boil until a straw will pierce through them easily; then take the apples out with a skimmer, lay them in a pudding dish and boil the remaining apples the same way; when the apples are all done and laid in the dish make a custard in the following way:


  • 5 eggs
  • 4 tablespoonfuls sugar
  • 1 teaspoonful vanilla
  • 1 quart cold milk


Beat the eggs until very light and add the sugar, vanilla and cold milk; pour this over the apples and bake till the custard is firm; when done remove the dish from oven and serve when cold with a napkin folded around the dish.


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Desserts and Salads (1920).

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