Breakfast · ALWAYS FREE
Caramelized apple and oat breakfast custards
Soft baked oat custards with tender apple and a thin caramelized sugar top.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 325°F (165°C). Grease four broiler-safe 12-fluid-ounce (about 1 ½ cups (350 ml)) ramekins with about 1 tsp (5 g) butter. Cook diced apple in the remaining about 2 tsp (10 g) butter for 8–10 minutes until beginning to soften; retain all fruit and juices.
- Bring milk and oats to a gentle simmer in a saucepan. Cook, stirring, for 5 minutes, then remove from heat and cool for 10 minutes. Whisk eggs with about 2 ½ tbsp (20 g) sugar, vanilla, cinnamon and salt in a bowl. Gradually whisk in a little warm oat mixture, then combine all of it and fold in apples with their juices.
- Divide among the ramekins, leaving headroom. Place in a roasting pan and add hot water halfway up their sides. Bake for 30–40 minutes until centers are set with a slight wobble and reach at least 160°F (71°C). Carefully remove ramekins from the water bath and rest for 10 minutes.
- Heat the broiler and place ramekins on a dry metal tray. Sprinkle each evenly with 5 g of the remaining sugar. Broil about 6 inches (15 cm) from the heat for 1–3 minutes, watching continuously, until the sugar melts and turns amber. Rest for 5 minutes so the hot sugar firms before serving. Use only vessels explicitly rated for broiling. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C); the sugar crust will soften.
Estimated nutrition
Per serving · 1 of 4- Calories
- 326 kcal
- Protein
- 12.1 g
- Total carbohydrate
- 42.1 g
- Total fat
- 12.4 g
- Total sugars
- 23.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Includes all 40 g sugar:20 g in the custard and20 g for the caramelized tops. Use verified gluten-free oats and compatible vanilla. Contains milk and egg; no unlisted fruit topping.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Caramelized apple and oat breakfast custards: verified gluten-free plain rolled oats; whole milk; whole eggs without shells; raw apple with skin; unsalted butter; granulated sugar; vanilla extract; ground cinnamon; salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Caramelized apple and oat breakfast custards: verified gluten-free plain rolled oats; whole milk; whole eggs without shells; raw apple with skin; unsalted butter; granulated sugar; vanilla extract; ground cinnamon; salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
