Saturday, February 22, 2014

Sour Cream Apple Custard



It started snowing again last night and we needed something to warm us up in the evening. I've got bags of cut up apples in the freezer and have made enough apple crisp to last me a while. In search for another easy apple recipe, I started looking at my cookbooks and then remembered the wonderful Sour Cream Apple Pie that I made last fall. Oh, but making that crust. And those extra calories and sugar. So, I remade it into a custard, skipping the crust and topping, thus removing the flour and reducing the sugar. It is wonderful and you will like it, especially if you have a surplus of apples in the freezer from your trees.

Sour Cream Apple Custard
1 1/3 cup sour cream
1/4 cup rapadura (or other sweetener like maple syrup, honey, agave syrup)
1/4 teaspoon salt
1 vanilla bean, split
2 teaspoons vanilla
3 large eggs
apples (enough sliced apples to fill your baking dish)
  • Preheat oven to 350 degrees.
  • Fill a baking dish with sliced apples.
  • Whisk together all other ingredients (add vanilla bean seeds and save the bean for another purpose, like making vanilla extract or vanilla sugar).
  • Pour filling over the apples.
  • Bake for 1 hour.

The snow has continued all day, enough for Pieter to create a huge pile for making tunnels. 
He spent three and a half hours outside this morning!

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