About this recipe
Whole peeled apples gently poached, then baked in a light sour cream custard with whipped egg white, creating a soft, tangy dessert dusted with icing sugar and served warm or cool.
Prep
—
Cook
20m
Rest
20m
Serves
Rating
—
Ingredients
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4 pieces medium apples
1 whole egg
100 g thick sour cream
20 g sugar
1 tbsp all-purpose flour
lemon juice — to prevent browning
Instructions
Step by step
- 1
Peel the apples and remove the cores, keeping the apples whole. Place them in cold water with a little lemon juice so they don’t darken.
- 2
Gently simmer the apples in lightly acidulated water for 3–. They should soften slightly but still hold their shape.
- 3
For the custard, beat the egg yolk with the sugar, then mix in the flour and sour cream. Whip the egg white separately and gently fold it into the sour cream mixture.
- 4
Place the apples in a small baking dish and pour the custard around them.
- 5
Bake at 350°F (180°C) for about 15–, until the custard is set and lightly golden.
- 6
Finish with a dusting of powdered sugar.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Edit on 2026-09-25
Edited 9/25/2026, 5:22:16 PM
