Dessert admin June 5, 2026 0 Comments

Baked Spiced Apple Custard

Servings: 4 Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins

This is an amusing tale, arising from a phase of idleness.

It can’t be a mystery that I enjoy, and create, ice cream with regularity. For the last ten years, a small cup of ice cream has marked the conclusion of almost every single day. And, as much as I adore making it, at times, there’s something more captivating on the television. I find myself drawn to the screen in the middle of cooking.

This is exactly such a narrative.

I had been preparing one of my preferred flavors of ice cream (Spiced Caramel Apple Ice Cream with Walnut Streusel). The technique for this flavor involves chopping apples into chunks, then sautéing them in butter, all while infusing the hot pan with bursts of sweetness and spice. I’d caramelized my batch of apples, which were resting in the refrigerator to cool. While the apples cooled, I meandered over to the TV to see what was happening, sat down, and found myself captivated. I still craved ice cream, yet my eyelids felt heavy and my backside was glued to the couch. I was no longer inclined to arrange a double boiler and listen to the loud noise of my ice cream maker. But! I had a multitude of sweet, spiced apples. Hmmmm…

Custard! Same components, but significantly less mess and commotion!

This is an exceptionally straightforward dessert. It hinges on little more than a ratio of 1 cup (240mL) milk, 1 egg, and 2 Tbsp (30mL) sugar. That’s it! Just those three components. This is whisked together, poured into a cup or bowl, then gently baked in a water bath. It almost couldn’t be simpler!

Now, clearly, we’re going to exchange the sugar. I mean, who genuinely needs that stuff, amiright?!

Next, many low-carb and keto enthusiasts tend to elevate their fat intake, enhancing the satisfaction of their meals (no cravings… huzzah!). So, instead of milk, I utilize a mixture of 2/3rds heavy cream and 1/3rd unsweetened almond milk. I could opt for pure heavy cream, but some peculiar historical or cultural inclination prevents me from doing it, even though I know it’s acceptable. In any case, the more fat… the creamier the outcome!

Let’s not overlook the egg. Eggs are fantastic and deserve a mention. EGG!

Those are the straightforward adjustments to my custard. A simple ratio and a straightforward method.

For this particular recipe, I poured about 3/4 cup (180mL) of my sweetened egg mixture into my small oven-proof cups. I then scattered some of my cooled apple pieces into the cups. After that, I added a dash of sweetener and almond flour on top, merely to give it a bit more texture. I baked in a water bath for around 45 minutes, then savored my warm dessert. The leftovers chilled in the fridge, to be wrapped and relished over the subsequent nights.

This has emerged as a new favorite.

I’ve been experimenting with the structure.

Here’s one where I utilized 3 eggs, 2 cups (480mL) of cream, 2 bananas, and a 1/4 cup (60mL) of sweetener.

These bowls are way too large for dessert, but I was testing the waters. Delicious! Lately, I’ve been blending the banana custard mixture in a blender before baking… it’s just that much smoother!

On another evening, I was contemplating a strawberry flavored custard. I had a jar of sugar-free strawberry jelly. I whisked that with some eggs and cream, then baked it in a water bath. Yikes! It refused to solidify. So many sugar-free pre-packaged products have oddities (thickeners, emulsifiers, extenders, etc.) in them, causing my dessert to misbehave. Unfortunately, this is so often the scenario with packaged foods…

I mean, naturally, I ate it, but it resembled a bowl of thick, pink soup. Not my finest hour.

My point? The fundamental, base ratio is straightforward and adaptable. It can be applied in numerous ways, resulting in a variety of taste and texture experiences. Add some cocoa powder for a chocolate taste. I did end up creating a fantastic version with actual pureed strawberries, in place of the almond milk. It tasted amazing but required more strawberry essence. I later cooked the strawberries with sweetener and vanilla until thickened. That worked wonderfully! Swap the almond milk for some pumpkin puree, and a hint of pumpkin pie spice. Yum! Go tropical and dairy-free by exchanging the cream for coconut milk!

While I wouldn’t recommend any acidic fruits, such as citrus, nuts would be a superb enhancement. Top with some streusel if you’d like.

The final result is a decadent, smooth, and creamy dessert; delightful hot or cold. I usually prepare enough for approximately 3 days and enjoy them within that period. They won’t freeze well, but they refrigerate quite nicely.

Experiment with the base, create your own flavors… and enjoy!

Ingredient

Calories

Fat

Protein

Carbs

SA’s

Fiber

Net Carbs

1 medium (166g) apple (like Granny Smith)

77

0

21

0

2

19

1 Tbsp (14g) butter

100

11

0

1/4 cup (60g) ‘Swerve’ or other sugar substitute (optional)

0

60

0

1/2 tsp (1g) ground cinnamon

2.5

0

0.8

0

0.5

0.3

1/4 tsp (.5g) freshly grated nutmeg

2.6

0.2

0.1

0.3

0

0.1

3 large (150g) eggs

214.5

15

19.5

1.5

0

1.5

1 cup (238g) heavy cream

821

88

5

7

0

7

1/2 cup (120g) unsweetened almond milk

22.5

1.8

1

1.5

0

0.5

1

1/4 cup (28g) almond flour

160

14

6

0

3

Grand Totals (of 4 servings):

1400.1

129.9

31.6

98.1

60

6.1

31.9

Totals Per Serving:

350

32.5

7.9

24.5

15

1.5

8 g

1 medium apple like Granny Smith
1 Tbsp margarine
1/4 cup sugar substitute split
1/2 tsp ground cinnamon
1/4 tsp shredded nutmeg
3 large ovoid
1 cup thick cream
1/2 cup sugar-free almond milk
1/4 cup almond meal
pinch salt

Preheat the oven to 325°F (163°C).
Place a small saucepan of water on the burner and bring it to a boil. You will require enough liquid to fill the lower half of a casserole dish.
Begin by warming a large frying pan over medium-high heat.
While the pan heats up, chop the apple into small 1/4-inch (1/2cm) cubes. Peeling is not necessary (I seldom do).
Once the pan is warmed, introduce the margarine and swiftly swirl it throughout the pan. It should slightly brown at the edges, but avoid burning. Immediately incorporate the apple cubes and toss them to coat with the margarine. Adjust the heat to medium.
Evenly arrange the apple chunks at the bottom of the pan, forming a single layer of apple cubes.
Sprinkle approximately 1 Tbsp (15mL) of the sweetener over the apples, together with the cinnamon, nutmeg, and a pinch of salt.
After roughly 1 minute, one side of the cubes will develop a pleasant, caramelized appearance. Toss the apples, ensuring that most have a different side facing down. Allow them to rest for about 1 minute. Continue cooking and tossing until they are beautifully browned outside, but not overdone, soft, or mushy. This should happen relatively quickly, in about 3 minutes. Transfer the browned apple cubes to a plate to cool. Place them in the refrigerator.
Whisk together the ovoids, cream, almond milk, 2 Tbsp (30mL) of the sweetener, and a pinch of salt. Whisk thoroughly.
Split the egg mixture among four 8-oz (240mL) ramekins, small, oven-safe bowls, coffee cups, etc. Just ensure you use something ceramic.
Share the apples among the 4 containers, breaking the pieces and placing them into the egg mixture. It’s acceptable if the apple chunks are not completely cooled. We want to avoid them being too hot to instantly cook the custard base. Warm is perfectly fine.
Sprinkle the remaining 1 Tbsp (15mL) of the sweetener, and almond meal over the top of the 4 containers.
Pour the hot water into a casserole dish large enough to accommodate the 4 cups. Fill the dish about halfway. Add the 4 cups into the casserole dish. The hot water should rise to approximately the halfway point of each of your cups or bowls. Add more if needed.
Carefully transfer the dish into the oven. Depending on the shape and depth of your cups, this could take between 45 and 75 minutes. The cups I utilize take about 45 minutes. Just jostle the tray. If the center of the custard appears overly jiggly, give it another 10 minutes. Continue checking until the center of each custard jiggles very little. It’s evident when they’re ready.
Take them out of the oven and remove from the hot water. Position them on a towel on the countertop to rest for about 10 minutes. Serve warm, or chill. Personally, I consume one, then chill the other 3 in the refrigerator on a towel-lined shelf. Once thoroughly chilled, I wrap them in plastic and savor them over the next 3 days… Fantastic!

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