Baked Apple Custard

YIELD Makes 6 servings


1‑1/2 cups unsweetened applesauce
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup half-and-half
1/4 cup thawed frozen unsweetened apple juice concentrate
4 eggs, beaten
1/2 teaspoon ground nutmeg
Additional half-and-half (optional)


  1. Preheat oven to 350°F. Combine applesauce, cinnamon and salt in large bowl. Blend in half-and-half, apple juice concentrate and eggs. Pour into shallow 1-1/2-quart or 8-inch square baking dish. Place dish in larger baking pan or shallow roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Sprinkle custard with nutmeg. Bake 45 minutes or until knife inserted near center of custard comes out clean. Cool completely on wire rack; chill. Spoon into individual dessert dishes. Serve with half-and-half, if desired.
This recipe appears in: Custards & Puddings
Fiber 1 g
Carbohydrate 13 g
Cholesterol 148 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 42 %
Calories 123
Protein 5 g
Sodium 156 mg
Fat 1
Fruit 1
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