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Baked Caramel Apple Custard Servings: 8 to 10 Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
Egg free custard? Yes, it is possible! Buckwheat is the magic ingredient in this recipe. This recipe is completely vegan, refined sugar free, and gluten free. Baked apples are wonderful any time of the year, and when you combine apples with a naturally sweetened caramel flavored custard, you can't get a much tastier and healthy dessert! Prep Time 25 minutes Cook Time 60 minutes

Ingredients:

Baked Caramel Apple Custard:

• 2/3 cup buckwheat cereal or whole grain buckwheat (I like Bobs Red mill)
• 2 cups unsweetened almond or soy milk
• 9 large medjool dates (pits removed)
• 2 medium honey crisp or gala apples

Special Equipment:

Blender High speed blender works best but is not necessary Like this Blendtec - or this Vitamix

8 inch or 9 inch square baking pan.

 

Preparation Method:

Preheat the oven to 375 F

Add the buckwheat and almond milk to a blender and blend on high for 1 minute. Let the mixture rest for at least 10 minutes while you slice the apples.

Remove the pits from the dates (if necessary) and chop into small pieces, about 1/8 to 1/4 inch.

Slice the apples into thin slices, approximately 1/8 inch thick.

After the buckwheat and almond mixture has rested, blend again for another minute. Strain the buckwheat mixture through a fine meshed strainer into a bowl or large measuring cup. Place the dates and 1 cup of the buckwheat milk mixture into the blender and blend on high for 1 minute to break up the dates. Slowly pour in the remaining buckwheat mixture while blending and continue blending for another minute or until the the dates are fully blended and no large pieces of date remain.

Spray the baking dish with non-stick spray and arrange the apples in a shingled pattern. (see image below)

Pour the mixture over the apples and gently shake the dish to allow the buckwheat milk to settle.

Place the custard mixture in the oven and bake for 1 hour. When small cracks appear in the top of the custard, it is done.

Remove from the oven and let cool at room temperature for at least 30 minutes.

You can serve the mixture warm or refregerate overnight to create a more firm custard.