Naturally Sweetened Apple Custard: [Dairy Free & Gluten Free]
Hope you’re not sick of apple recipes yet because I’ve got a bushel of them, no pun intended. 😉
Here’s a simple recipe with only two basic ingredients and perfectly natural, no sugars added!
It can be quickly made with a food processor or blender in about 5 minutes and once baking, smells like apple pie in your kitchen, only without a crust or the high calories.
You could leave them in the little ramekins dishes to serve, but I like popping them out onto a plate because………well……. it looks better! And the old saying, we eat with our eyes is very true, don’t you think?
For only 101 calories per serving, you can top with a little dairy free whipped cream and a sprinkle of nutmeg and enjoy your guilt-free dessert!
Adapted from Dairy-Free Cookbook by Jane Zukin
Naturally Sweetened Apple Custard: [Dairy Free & Gluten Free]
Ingredients
- 4 cups of chopped apples skin on
- 4 beaten eggs
- 1/2 cup egg whites
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees.
- Spray 6 ramekin or custard cups with nonstick cooking spray.
- In a high powdered blender or food processor process or blend apples until its texture is similar to applesauce.
- In a large bowl mix together apple 'sauce', eggs, egg whites, salt, vanilla and nutmeg.
- Pour evenly into ramekins.
- Sprinkle with more nutmeg.
- Bake for 40 minutes or until a knife comes out clean.
- Best served cold.
Notes
Nutrition
Top with dairy free whipped cream!
Other dairy free recipes you might like:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I’m new to custards–just started making them this week to get my kids to eat more protein for breakfast–and I REALLY wanted this to work! Mine turned out mushy from the juicy apples. I did bake mine in a water bath because that’s what all the other recipes said to do that I’ve been trying. Do you think that kept them too moist? I don’t think that even my apple-loving child (who requested this flavor next!) will eat what I made. 🙁 On the upside, it looks exactly like your photos!
I’m sorry about that. Did you keep the skin on the apples? From my understanding you’re saying the apples were so mushy so I would think the custard wouldn’t have held up in form, so how could it look like my photo?
I did keep the skins on, and surprisingly, they did firm up. See my confusion? I would try to send a pic, but I fed it all to the cats. I’m trying again right now actually. If at first you don’t succeed…
Refrigeration overnight might also help to firm them up.
love love love this recipe………….soooo good and easy
Hi Brenda! I just wanted you to know and for anyone else that may be interested that these freeze great! I experimented with one to try it out. I wrapped the ramekin in saran wrap. I let it defrost on the counter and popped it into the microwave for a few seconds. I usually eat them warm anyways. It wasn’t soggy. I have tried different apples and so far I love the Honeycrisp apples. I feel like I’m eating apple pie. Thank you for your amazing recipies! Happy Holidays to you and yours!
So wonderful that you shared that! Glad to know it worked so well after freezing and defrosting. Thanks for coming back to share!
Hi.
About how many whole gala apples did you use? I am going to process this in my vitamix (no chopping required).
I made this recipe a long time ago and can’t recall exactly but I believe it was a least 5 or 6.
Any chance this can be made with an egg substitute? My girls are allergic to eggs, but this sounds so delicious!
Those look delicious and combine some of my favorite things. I think I might need some cinnamon though 🙂 Thank you for all your delicious recipes! Yours is one of my favorite new blogs that I have discovered.
These look wonderful. What size ramekin dishes did you use?
Love your site :-))
I don’t have egg substitute so I was wondering how many egg whites to use to equal 1/2 cup. I’m sure there is a conversion chart somewhere I can reference but I need to find it.
Thanks
I didn’t use egg substitute. I purchased a carton of pure 100% pasteurized egg whites. On my carton for 1/2 cup egg whites it equals 2 large eggs.
I just made it and loved it. To simplify even more, I just mixed it all up in the blender together, and that worked fine.
Great idea!
Tried it yesterday and it didn’t work out for me…. sad about that. not sure what went wrong.
did you make any substitutions?
I would like to make half-sized versions of these (and the pumpkin custards that originally brought me here). Would it work to use a heavy muffin tin with baking cups? How much should I reduce the cooking time? I am also considering utilizing a water bath to avoid overcooking.
These will be served at a teacher’s meeting where multiple teachers have specialized diets (gluten-free, vegetarian). Thank you so much for putting these recipes out there.
Water bath sounds like a good idea and I would reduce the cooking time in half if they are in muffin cups. You’re welcome!
This recipe looks fantastic! I was planning on making this for book club tonight and was wondering, would applesauce work? I have tons of homemade (no sugar added) applesauce in the cupboard.
I think so although I haven’t tried it but essentially that is what happens with the raw apples anyway but the skin is on. It might be more loose than using the raw apples. if you try it let me know how it works for you.
Thank you so much for getting back to me so quickly! I think I will give it a go. I will let you know how it turns out! Thanks again for the recipe.
I made them for book club tonight using applesauce and they were a huge hit! I have referred them all to your site so they can get the recipe. Thanks again!
How much applesauce did you use?
If you take the skin off, would it make a difference?
I don’t think so but I left them on for the extra nutrients in the skin. I’m sure it wouldn’t matter much though.
So I don’t have individual baking dishes. Could they be baked in a 9×9 glass baking dish? And how big would one serving be?
Yes you could try it and just divide into 6 squares for the whole dish.
We made these last night and tried it warm. Very tasty, but very eggy. (Which isn’t bad). Today I brought one to work for my PM snack. I used Gala apples, but will try a sweeter apple next time. Thanks for the great idea. Looking forward to trying the colder version to see the difference. We will definitely make these again. Great for a snack at work or home!!
yes I preferred them cold rather than warm myself. 🙂 thanks
Do you think this would work with pumpkin instead of apple? I am going to try with apple, but am currently pumpkin obsessed. If so equal replacement of apples?
great idea, I think I’ll try it myself tomorrow. Not sure though on amount, must experiment. Let me know if you do.
I never get sick of apple or pumpkin recipes. This one looks delicious I’ll definitely be adding this to my “to make” recipe list. Thank you!
What kind of apples do you like to use for this recipe? I am guessing maybe that is a Johnathan Apple in the picture. Will Gala work?
actually I used Macintosh for the recipe and loved it but I think Gala will work great too!
No, I am not sick of apples or apple recipes so bring them on! Also, keep the puns coming as well.
thanks Jen, will do!
Would 4 cups of chopped apples be the same as 4 cups of applesauce?