Peel the apples and core them with an apple corer. Lay them in an ovenproof dish. Preheat the oven to 350F. Divide the butter into 6 pieces, and mix with 6 teaspoons brown sugar. Pour 2 cups of water over the apples, and bake for 45 minutes. Heat the milk and whisk in the dissolved cornstarch over low heat. Off the heat, add 1/2 cup sugar, and the egg yolks, whisking constantly. Take the apples out of the oven. Raise the heat to 425F. Beat the egg whites with one tablespoon sugar, until firm. Pour the custard over the apples. Place the egg whites in a pastry bag, and squeeze out in a decorative manner between the apples. Bake the apples for 5 more minutes. Fill the apples with preserves. Serve immediately.
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6 apples
2 cups milk
1 tbsp cornstarch dissolved in 2 tbsp milk
3 eggs, separated
4 tbsp unsalted butter
brown sugar
preserves
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15
mn
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50
mn
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Choose apples that will not turn mushy when cooked. Golden Delicious are recommended.
