Greek Baked Apples Stuffed With A Fluffy Custard Cream

By foodiva

Ingredients

• For The Custard Cream:
• 500 mlfresh milk
• 2 eggs
• 45 gramsfine semolina
• 50 gramswater
• 125 gramsbutter
• 500mlfresh milk
• 100 gramssugar2eggs45gramsfine semolina
• For The Apples:
• 100 gramssugar50gramswater125gramsbutterhoneycinnamonwalnutsaluminum foil

Details

Adapted from realgreekrecipes.com

Preparation

Step 1

For The Custard Cream:

Over medium-high heat, warm milk combined with sugar in a saucepan without letting it boil.

In a small bowl beat the eggs

Pour the warm milk slowly into the eggs while whisking constantly.

Pour everything back to the pan

Add semolina and whisk untill cream starts to thicken. (when you see bubles forming set aside)

For The Apples:

Preheat oven to 180 °C/356 °F.

Slice off the top of the apples (about 1cm thick). Scoop out the core creating a well in the center, leaving enough space for the cream.

Fill each apple with cream and put the top back on.

Add apples in the ring cake tin. Cut butter into squares and add between the apples.

Whisk together water with sugar and pour into the tin.

Bake apples for half an hour. Cover with aluminum foil and continue baking for another half hour.