A delicious dessert from Nigel Slater. Serve with cream if you like.
Ingredients
- 750 ml full fat milk
- 250 ml double cream
- 8 cardamom pods
- 4 free range eggs
- 4 tbsp sugar
- a few drops vanilla extract
- 400 g apples
- 40 g butter
- 50 g sugar
- 500 g soft white bread thickly sliced
- 75 g butter
Servings:
Instructions
- Mix together the milk and cream. Break open the cardamoms, extract the brown-black seeds within and grind to a fine dust. Warm the milk, cream and cardamom till almost boiling, then remove from the heat. Set the oven at 160C/gas mark 3.
- Beat together the eggs and sugar till you have a thick cream, then pour on the warm milk and cream mixture and stir well. Add a few drops of vanilla extract. Butter the bread.
- To prepare the apples, cut them into segments (removing the core but leaving on the peel). In a shallow pan, melt the butter, then add the apples in a single layer, letting them darken to a pale golden brown.
- Turn them and cook the other side, then, when they are fully soft, sprinkle the sugar over them. Let the sugar melt and caramelise, then remove from the heat.
- In a deep dish, layer the buttered bread and apples, then pour over the cardamom-scented custard. Bake for 1 hour till lightly firm but still wobbly.
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