Comments on: Naturally Sweetened Apple Custard: [Dairy Free & Gluten Free]

By: Betsy

Betsy — Thu, 20 Oct 2016 18:12:54 +0000

In reply to Brenda. Would 4 cups of chopped apples be the same as 4 cups of applesauce?

By: Brenda

Brenda — Mon, 29 Jun 2015 11:24:20 +0000

In reply to Jenn. Refrigeration overnight might also help to firm them up.

By: Jenn

Jenn — Sun, 28 Jun 2015 21:52:31 +0000

In reply to Brenda. 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...

By: Brenda

Brenda — Sun, 28 Jun 2015 12:38:59 +0000

In reply to Jenn. 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?

By: Jenn

Jenn — Sun, 28 Jun 2015 11:48:40 +0000

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!

By: edna

edna — Wed, 12 Feb 2014 06:35:06 +0000

love love love this recipe………….soooo good and easy

By: Brenda

Brenda — Sat, 21 Dec 2013 21:14:09 +0000

In reply to Marla. So wonderful that you shared that! Glad to know it worked so well after freezing and defrosting. Thanks for coming back to share!

By: Marla

Marla — Sat, 21 Dec 2013 20:14:17 +0000

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!

By: Brenda

Brenda — Sun, 06 Oct 2013 19:31:17 +0000

In reply to Joupnorth. I made this recipe a long time ago and can't recall exactly but I believe it was a least 5 or 6.

By: Joupnorth

Joupnorth — Sun, 06 Oct 2013 19:09:10 +0000

Hi.
About how many whole gala apples did you use? I am going to process this in my vitamix (no chopping required).

By: Jess

Jess — Fri, 30 Aug 2013 01:01:41 +0000

Any chance this can be made with an egg substitute? My girls are allergic to eggs, but this sounds so delicious!

By: Jenny R

Jenny R — Thu, 22 Aug 2013 09:01:35 +0000

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.

By: Jules

Jules — Thu, 22 Aug 2013 01:49:13 +0000

These look wonderful. What size ramekin dishes did you use?
Love your site :-))

By: Brenda

Brenda — Mon, 07 Jan 2013 16:59:11 +0000

In reply to Heather. 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.

By: Heather

Heather — Mon, 07 Jan 2013 16:03:05 +0000

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