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Caramelized Apples in Custard Sauce

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“A very simple dessert where presentation is very important. Excellent ending to a rich supper.”
1hr 5mins

Ingredients Nutrition


  1. For the sauce: Scald the milk in a heavy-bottomed saucepan.
  2. Blend the yolks and sugar thoroughly in a bowl with a wooden spoon and gradually stir in the hot milk.
  3. Return the mixture to the saucepan and stir over low heat until it thickens to the consistency of heavy cream.
  4. Do not boil or it will curdle.
  5. At once, strain the mixture into a bowl and stir in the vanilla.
  6. Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for 30 minutes or until cold.
  7. Pare the apples, quarter them, and remove the stems and cores.
  8. Halve the quarters to make 32 apple wedges.
  9. Melt the butter in a large skillet and when it is foaming, add the apple wedges.
  10. Cook over a high heat for half a minute, then turn them over and sprinkle with the sugar.
  11. Cook another few minutes or until the sugar begins to caramelize, then remove the pan from the heat.
  12. Coat 6 dessert plates with some of the custard sauce and arrange 5 or 6 apple wedges, like the spokes of a wheel, on the sauce.
  13. Sprinkle delicately with cinnamon and serve immediately.

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