Apple Mille Feuille with Vanilla Custard (gluten-free)
Print PinServings: 6 people in a 22x11cm (8.6x4.3in) mould
Ingredients
For the caramel
- 150 g granulated sugar
For the apple millefeuille
- 2 kg apples Fuji, Royal Gala or Pink Lady
- 150 g granulated sugar
- 1 tsp salt
- 1 tbsp cornstarch
For the vanilla custard
- 4 egg yolks
- 2 tbsp cornstarch
- 600 ml milk whole / skimmed / lactose free or vegetable
- 50 g granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla bean paste or 1 vanilla pod: open it lengthwise, remove the seeds and add them along with the pod to the pot to flavour the milk. Alternatively, use 1 tsp of vanilla extract or essence.
Instructions
For the caramel
- Place your 22x11cm / 8.6x4.3in in a preheated oven at 100°C / 210°. This will give you more time as you cover the inside with the caramel.
- Spread a thin layer of sugar on the base of a pan over medium heat. As it starts to melt, add more sugar to those melted spots. Repeat this until you have used all the sugar in the recipe.
- Grab the pan's handle and tilt the pan to one side and the other to help the caramel melt and get mixed. Do not use a utensil to mix or the caramel will crystalize. If it becomes too dark or smoke starts to come out of it, it means the heat is too hot. *TIP* Many people tell me that their caramel is always really dark. If it's your first time making the caramel, it's best to use a light-coloured pan so you can clearly see the evolution in the colour of the caramel.
- Once melted, pour the caramel into the mould and rotate it to cover both the base and sides. Be careful, your mould is hot!
For the apple millefeuille
- Peel and slice the apples using a mandolin. The slices should be 1mm / 0.03in thick. Start on one side until just before you reach the seeds. Then rotate the apple to slice the other side and so on. Only slice half the apples at first and then slice more as you need them to fill the mould. You don't want to be left with extra sliced apples.
- Mix the sugar, salt and cornstarch.
- Start by placing the apples on the base and make them come up the sides as well. You can see the video lines above for further reference.
- In between each layer of apples, sprinkle the mix of sugar, cornstarch and salt. Repeat this until your mould is full.
- Every 4 layers press down on the apples with your hands so they are nice and tight.
- Cook in a preheated oven at 180°C / 350°F for 1 hour. Make sure to place the mould on a baking sheet because it tends to drip a bit and if it falls on the base of your oven, it will burn and smoke.
- Remove it from the oven and unmould when it's warm. First, separate the apples from the sides with a knife os thin spatula. Place the dish you'll be serving it in on top and flip it.
For the vanilla custard
- Whisk together the egg yolks and cornstarch.
- Place the milk, vanilla bean paste, sugar and salt in a pot and heat it until it steams. Stir the whole time.
- Add a bit of milk to the egg yolk mix and whisk quickly. Then add the rest of the milk and whisk it in as well.
- Return the milk to the pot and cook over medium-low heat until it thickens. Do not let it break into a boil or it could split.
- As soon as the custard has thickened, remove it from the heat and transfer to a clean bowl to stop the cooking process.
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