How To Make Apples with French Custard
From Dainties by Sarah Tyson Rorer, 1912. Section 61 of 67.
1 pound of apples
1/2 pint of milk
1/2 cupful of sugar
1 tablespoonful of lemon juice
2 eggs
12 almonds
Pare and core the apples, do not slice them; stand them in a saucepan, add the lemon juice, a tablespoonful of sugar and enough water to cover the bottom of the saucepan. Cover and steam the apples until they are quite tender. Be careful that they do not fall to pieces. Beat the eggs and remaining quantity of sugar until light; add the milk, and cook over the fire until the mixture thickens. Be careful not to curdle. Lift the apples to the serving dish, pour around the soft custard, and stand aside to cool. Blanch and split the almonds into quarters; when the mixture is cool, stick the almonds into the apples, and send to the table.