This beautiful dessert was served on the Titanic in 1912 –– Apple Meringue. Baked apples and creamy custard with an ethereal meringue.
Ooooh how romantic!
This post comes to you by the very talented lostpastremembered. You should check out her fascinating post on heroes and cowards, love stories and tragedies of the Titanic.
I’m thinking about making Danny this for our Valentine’s dessert
Baked Apples With Curtard And Meringue
2 Lbs apples peeled, cored and sliced
2 T butter
¼ to 1/3c sugar (to taste, the custard and meringue are sweet)
Juice of 1 lemon
3 egg yolks, beaten
3 T sugar
1 3/4 c of scalded milk (whole milk)
1/2 t vanilla
5 egg whites
5 T sugar
pinch cream of tartar
Melt the butter, lemon and sugar and toss with the apple slices. Bake the apples at 350º, covered,
till soft but not mushy, 30 – 40 minutes, tossing a few times. Drain the apples. You can reduce the liquid to a thick glaze and put in the bottom of your container but if you don’t drain them the custard will be too liquid. Fill oven proof dishes 1/3 to 1/2 full of apples, to your taste.
Combine the yolks and sugar and beat until smooth. Add the salt and scalded milk. Pour it over the apples. Place the custard apple cups in a deep baking pan and fill the pan with water until the cups are half submerged. Bake at 350º until the custard is mostly firm about 50 minutes. Chill.
Combine egg whites, sugar, and cream of tartar in a large mixing bowl. Beat on high until the sugar granules have dissolved and the meringue can hold stiff peaks.
When apple custard is cooled, pipe or spoon the meringue on the top and put in a 350’ oven for 10 minutes or until golden brown.
Recipe adapted from lostpastremembered.