- For the custard
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
Bring the milk, cream, scraped vanilla bean and the seeds to a boil and remove from the heat.
Beat the egg yolks with the sugar in a bowl until creamy. Slowly stir the warm cream mixture in a thin stream into the egg yolk cream, pour everything back into the pot and beat over low heat while constantly stirring (do not boil).
Pour the custard into a sauceboat, sprinkle the surface with a small amount of sugar to prevent a skin from forming, and allow to cool.
For the apple filling, coarsely chop the nuts and mix with the jelly. Rinse the apples and remove the core with a corer. Sprinkle the insides of the appleswith lemon juice and place in buttered baking dish. Spoon the filling into the apples and top with knobs of butter. Bake the apples in an oven preheated to 180°C (approximately 350°F) for about 35-40 minutes and serve with the custard.