Apple Almond Custard

I see you, September.

There’s pie, yes.

There’s a crisp. A crumble. A tart. Great, fabulous.

But you have ever put a custard underneath your apples? Have you? Because you’re about to.

But first let me admit something about apples, and I need you to hear me out. Don’t get mad. Here we go. Full admission proceeding to spilleth.

Okay, I’m not exactly stellar at knowing which apples are the best for baking vs. snacking. Does this get me immediately kicked out of food blogdom? I’m almost sure it does.

Don’t get me wrong, I know apples have different flavors. Of course. But like, stick them in anything, I don’t care. Snack on that one, fine by me. Tart and crisp don’t go into a baked good? No clue about that, sir.

THAT SAID, we picked these apples in the rain from a tree in our neighborhood and didn’t get arrested, so I sliced them and violently layered them in a creamy custard. And all was well.

And please don’t ask them what variety these are. JonaGalaLadyCrisp? We’ll go with that.

Let us peepeth. (<–it stays, thank you all.)

I forgot to put brown sugar in this photo, but I’m already kicked out of food blogdom so WHAT DOES IT EVEN MATTER AT THIS POINT.

Look how simple, though! I only used two of those apples. Thinly sliced, heavily adored, put to use.

Let’s just whisk our yolks, cream and vanilla together. That pale yellow color is so pretty. I don’t do a lot of color in my home, but it’s a calming yet cheerful color for food, don’t you think?

Never mind.

Apple Almond Custard / Bev Cooks

So in the bottom of your little gratin (or casserole) dish, pour a little melted butter and some turbinado sugar. (aka: sugar in the ray. I mean raw.) I FEEL like the sugar helps the eggs from sticking.

Does it?

Sure, it does.

You’ll then layer those apples on in, overlapping here and there, fanned out all cute like. This is rustic business, don’t get too pretty with it.

And then pour the creamy yolks over the apples. Just like that. So simple.

Then we’ll follow with a sprinkle of almonds and a little bit of brown sugar here and there! Still liking this whole thing?

Because watch.

Just you watch this.

Get ready.


Obsessed. The thing is, it doesn’t puff up like a strata because there are no egg whites in it. It’s SUPER custardy. Creamy. Light but dense. Luxurious. Sinful. Like a crème brulée! Only flatter and with sliced crisp and crunch and a side of wowza.

Is it a breakfast? Why not.

Perfect for a fall brunch? 3492734234%.

Straight up dessert and unapologetic about it? Oh yeah.

And that heavy cream? OH-M-GU. Complete mouth surrender. Sweet, but not tooth achingly.

It’s the exact amount of seduction you want in a breakfast.

Or a snack.

Or dinner.

Wait, what?

I feel like you need another glamour shot to seal the deal.

The apples are tender, but still have that barely-there crunch. They won’t disintegrate in your mouth like apple mush.

And the almonds! So much finishing texture, you’ll lose your mind.

And the powdered sugar, honestly there’s nothing to say about that except do it.

Apple Almond Custard
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  • 2 Tbs. butter, melted
  • 1 Tbs. turbinado sugar (sugar in the raw)
  • 2-3 medium apples, thinly sliced
  • 1 cup heavy cream
  • 3 egg yolks (save the whites for an egg white scramble or omelet)
  • 1 tsp vanilla extract
  • 1/3 cup thinly sliced almonds
  • 1 Tbs. brown sugar
  • Powdered sugar, for garnish


  1. Preheat your oven to 350.
  2. In the bottom of a gratin or casserole dish (8x10ish, anything works), pour the melted butter. Sprinkle the sugar on top of the melted butter. This just creates a little coating so the eggs don’t stick.
  3. Whisk together the cream, yolks and vanilla. Season with a tiny pinch of salt.
  4. Layer the apples in the gratin dish, and pour the creamy mix on top. Sprinkle the sliced almonds on top, followed by a sprinkle of the brown sugar over everything.
  5. Bake for 20-25 minutes, until the almonds are starting to brown, the apples are softening and the eggs are set.
  6. Sprinkle with powdered sugar and serve immediately!
  7. Serves 4-6, depending on the serving size, ya animal.

I mentioned the side of wowza, right?

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2 Responses to Apple Almond Custard

  1. Marina September 9, 2021 at 2:14 pm #
    Hi, this looks incredible, what would you think about sprinkling sugar and doing a brûlée on top? Too much? Also, if there are leftovers, do you reheat before eating second time?
  2. Sabrina September 13, 2021 at 11:39 pm #
    very clever idea, I have no idea which apples to use for baking either, but love the custard for custard sake and the almond for texture sake, the apples for the sweetness, I hope, thank you!

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