Warm Baked Apples with Blueberry Granola & Creamy Cornmilk Vanilla Custard (Edit recipe)

Prepare and Bake The Apples

1. Preheat oven to 350°F (175°C).
2. Prepare the apples: Slice the apples in half and use a melon baller to scoop out the core, creating a small well in each half.
3. Sweeten: Place the apple halves cut-side up in a baking dish. Add 1 teaspoon of brown sweetener (or brown sugar) to the center of each apple half.
4. Prepare the topping: Gently mix blueberry lemon granola, freeze-dried blueberries with melted butter until lightly coated.
5. Fill the apples: Spoon the granola–blueberry mixture generously over each apple half. Optionally, dot each with a bit of butter.
6. Bake: Cover the baking dish tightly with foil and bake for 20–30 minutes, until the apples are tender when pierced with a knife. Cooking time will vary depending on type and size if apples.
7. Finish: Remove from the oven and, if desired, drizzle the pan juices over the apples for extra moisture and flavor.
8. Serve: Warm and serve with cornmilk vanilla custard sauce spooned over the top.

Cornmilk Vanilla Custard

1. Heat the cornmilk gently in a saucepan until just below boiling, stirring often. Simmer gently for about 10 minutes until slightly thickened, then remove from heat.
2. In a bowl, whisk egg yolks and sweetener. Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 10–15 minutes).
3. Remove from heat, stir for another minute, then add vanilla extract. Store refrigerated up to 3 days. Reheat gently using a bain marie to prevent curdling.