Baked Apple Custard
- 150 g Tree Top Evaporated Apples (1/2 x 3/8 x 1/4″), firmly packed
- 474 g Tree Top Apple Juice Concentrate (reconstituted with 197.50 g water)
- 100 g sugar
- 2 g grated orange rind
- 1.50 g salt
- 100 g egg, separated
- 16 g flour
- 246 g milk
Cook apples in Tree Top Apple Juice in a covered pan 30 minutes or until soft. Cool.
Preheat oven to 350 F.
Mix sugar, salt, flour and orange rind with egg yokes; add milk. Stir in apples.
Beat egg whites until stiff peaks form. Fold into sugar mixture.
Spoon mixture into 6 to 8 ungreased custard cups, or a 1-1/2 quart baking dish. Set in a pan of hot water (1″ deep). Steam bake at 350 F about 30 minutes for cups, or about 45 minutes for dish. Serve warm or cold.
Serves 6 to 8. Mixture may be poured into a 9″ unbaked pie shell. Bake 45 to 50 minutes at 375 F.