Favorite baked apple custard dessert

Ingredients for 4 servings:

• 500 g vanilla pudding
• 2 apples (Boskoop)
• 20 g almond slivers or almond flakes
• 1 shot of cloudy apple juice, approx. 40 – 80 ml
• 50 g milk chocolate or dark chocolate
• 1 tbsp cinnamon powder

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

simple Christmas dessert

Wash, top, and core the apples. Then replace the lid. Place the apples in the oven and bake for about 20 minutes at 180°C (top/bottom heat). Tip: The baked apples are perfect when the lids lift off easily and a little juice runs down the sides. If the apples fall apart or burst, they have been in the oven too long. Lightly toast the almond slivers or flakes in a small pan until they are lightly browned, then set aside. Cut the cooled baked apples into 1-2 cm cubes. Transfer the vanilla pudding to a large bowl and stir in the diced baked apples. Add cinnamon until small cinnamon dots appear throughout the vanilla pudding. If desired, add a dash of cloudy apple juice. I use about 4-8 cl here, depending on the basic consistency of the pudding. Be careful here; you can always add more. The pudding should end up neither thick nor too runny. Serve best in dessert glasses. Carefully fill a glass halfway with the mixture from the bowl. Then add a few toasted almonds. Continue filling the glass with more of the mixture and top with a few toasted almonds at the end. Place the chocolate coating in a freezer bag and melt it in a bain-marie. Cut off a small corner of the freezer bag and then spread the chocolate coating horizontally and vertically over the almonds, simply drawing a few zigzag lines. Return the dessert to the refrigerator for at least 30 minutes.