It might look like custard, but it’s an apple cream. A light cream without eggs, but only with milk and apples like a smoothie. Usually, I’ve always made pies and ring cakes filled with custard, or just with apples or mixed….In this recipe, I combined them while keeping a creamy base, but that gives more fruitiness, making it even more delicate. With this cream, you can fill pies, pastries, or spread it on toast, and if you like, add some chopped almonds inside, which pair perfectly. You just have to try it!!

Difficulty: Easy
Cost: Affordable
Rest time: 2 Hours
Preparation time: 15 Minutes
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

12 oz apples (2 medium)
2 tbsps sugar
0.7 fl oz lemon juice
1 cup milk
3 tbsps cornstarch
2 tbsps sugar
1 tsp vanilla extract
apple puree

Tools

Saucepan
Immersion Blender

Steps

Clean the apples, remove the core, and cut them into small cubes. Put them in a container and add the sugar and lemon juice, stir well, and let them sit for 20 minutes.
After the resting time, take the saucepan and pour in the apples, turn on low heat, and cook for about 10 minutes until the apples are well wilted.
After cooking, pour them into a container and use the immersion blender to puree them.
In the saucepan, put the milk, sugar, and apple puree, stir, and then add the cornstarch and vanilla. Stir, turn on low heat, and let it thicken while stirring occasionally like the classic custard preparation.
The cream is ready when bubbles form on the surface, or when you take a little with the spoon, and it doesn’t fall easily.
Pour it into a container, cover it with cling film on contact, and let it cool down before using it as you prefer.
The apple cream is ready!!