Baked Apples With Custard Cream
|Marsala wine/Sherry||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Golden delicious apples||8 Large|
|Custard cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Vanilla extract||4 Drop (Adjust Quantity As Per Taste)|
Preheat oven to 350F (175C).
Butter a large shallow baking dish.
Fill each apple with 1/2 tablespoon butter, 1 tablespoon Marsala or sherry and 1 tablespoon sugar.
Place apples in buttered baking dish.
Bake 40 to 50 minutes or until apple skins begin to split.
While apples are baking prepare Custard Cream.
Place baked apples on a serving dish.
Spoon hot custard cream over each apple.
Custard Cream: Bring milk to a boil with vanilla in a medium saucepan.
In a large heavy saucepan off the heat, beat egg yolks and sugar until pale and thick.
Beat in flour until well blended.
Very slowly pour in hot milk, beating constantly.
Cook custard cream over medium heat 5 to 8 minutes, beating constantly.
Do not boil.
Custard cream is done when it coats the back of a spoon.