Ingredients:
2 tablespoons butter or 2 tablespoons margarine
1 -2 apples, peeled,cored and cut into 24 crescent shaped pieces
4 eggs
1/3 cup sugar
1 pinch salt
2 cups milk ( or for richer custard use half and half)
1 teaspoon vanilla
nutmeg
Directions:
Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
Reduce heat to medium-low, cover and cook 1 minute longer.
Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
Preheat oven to 325-degrees F.
Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
Blend in milk (or half and half) and vanilla.
Pour custard into prepared custard cups.
Set custard cups into large shallow baking pan.
Add enough boiling water to pan so water comes up halfway up sides of cups.
Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
Remove cups from water and let cool to room temperature.
Top each custard with 4 (reserved) overlapping apple slices.
Refrigerate until cold or overnight.
Sprinkle with nutmeg before serving.
Servings: 6
Time preparation: 15 min.
Time total: 85 min.