Cream baked apples

Baked apples are absorbed by the body more easily than raw ones, and if you bake them with raisins, cream and jam, you get a real delicacy.
How to cook Cream baked apples
Step 1

Peel apples, cut into quarters, put in a greased form, sprinkle with a little sugar and bake until half cooked.
Step 2

Grind the yolks with the remaining sugar and starch, dilute with cream. Put raisins and jam to apples.
Step 3

Pour apples with butter mixture. Put in the oven for another 15-20 minutes until golden brown.
Step 4

Enjoy your meal!
Cream baked apples - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute the cream with coconut cream, almond milk, or oat milk for a dairy-free version. Just ensure the substitute is thick enough to blend well with the yolks and starch.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Absolutely! Replace the sugar with a keto-friendly sweetener like erythritol or stevia, adjusting the sweetness to taste.
Cover the dish with foil and reheat at 325°F (160°C) for 10–15 minutes, or microwave in short intervals with a splash of cream to retain moisture.
Yes, but thaw and drain them first to avoid excess moisture. Adjust baking time slightly as frozen apples may soften faster.
Pears, peaches, or dried cranberries pair well. Adjust baking time if using softer fruits to prevent overcooking.
Yes! Freeze baked apples (without topping) for up to 2 months. Thaw in the fridge overnight and reheat with fresh cream topping before serving.
Replace eggs with cornstarch (2 tbsp per yolk) and use dairy-free cream. Opt for vegan jam and butter substitutes to make it fully plant-based.
Halve all ingredients and use a smaller baking dish. Reduce baking time by 5–10 minutes to prevent overcooking.
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