Description
A luscious gluten-free Apple Mille Feuille layered with tender baked apples and smooth vanilla custard. This elegant dessert combines sweet, spiced apples baked to perfection with a creamy vanilla custard made from scratch, creating a beautiful contrast of textures and flavors. Perfect for special occasions or a refined treat, this recipe serves 8 and uses simple ingredients to achieve a classic French-inspired dessert without gluten.
Ingredients
Scale
Apples
- 2 kg Fuji, Royal Gala, or Pink Lady apples, peeled and sliced
- 150 g granulated sugar, divided
- 1 tsp salt
Vanilla Custard
- 600 ml milk (whole, skimmed, lactose-free, or plant-based)
- 4 egg yolks
- 2 tsp vanilla bean paste
- 2 tbsp cornstarch
- Additional 1 tsp salt (used for custard as part of instructions)
Instructions
- Prepare the apples: Preheat your oven to 180°C (350°F). Peel and slice the apples, then combine them with 150 g of granulated sugar and 1 tsp of salt in a bowl. Let the mixture sit for 10 minutes to macerate.
- Bake the apples: Spread the apple mixture evenly on a lined baking tray. Bake in the preheated oven for about 30 minutes until the apples are tender but still hold their shape. Remove from oven and set aside to cool.
- Make the custard base: In a medium saucepan over medium heat, whisk together the remaining sugar (if any remains from division), cornstarch, and salt with the milk. Continue whisking constantly until the mixture begins to thicken.
- Incorporate egg yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually add about half of the warm milk mixture to the yolks to temper them, stirring continuously. Then return this mixture back to the saucepan. Continue cooking and whisking until the custard thickens further and coats the back of a spoon.
- Add vanilla and cool: Stir in the vanilla bean paste. Allow the custard to cool slightly before assembling the dessert.
- Assemble the mille feuille: In serving molds or glasses, layer baked apples and vanilla custard alternately to create beautiful layers.
- Chill before serving: Refrigerate the assembled mille feuille for at least two hours to set and develop flavors. Serve chilled.
Notes
- Use firm apples like Fuji, Royal Gala, or Pink Lady for better texture after baking.
- You can use any type of milk to accommodate dietary preferences or restrictions.
- This dessert can be prepared a day ahead and kept refrigerated for convenient serving.
- Ensure constant whisking when making custard to prevent lumps or curdling.
- Vanilla bean paste can be substituted with vanilla extract if unavailable.
- The recipe is naturally gluten-free but verify ingredient labels to avoid cross-contamination.
