Jun 28

Apple Custard and Apple Mousse

Courtesy of the way back machine this is from Marge Land 2007

(Sent in by Brother of Marge) This is a gorgeous dessert, well worth the effort especially on cold winter nights – and days!

Ingredients for Apple Custard:

  • sugar (about 1/5th sugar to apple)
  • pureed apples (3-4 medium sized)
  • egg yolks (min 2, add more to make custard more ‘puddingy’)

Ingredients for Apple Mousse:

  • apple custard
  • 2-4 egg whites beaten to the soft peak stage (amount depends upon how much apple custard you have)


  1. To make the apple purée just peel and chop the apples.  Place in a microwave bowl and cook on high for about 3-4 minutes.
  2. Heat the apple purée and sugar until smooth (use a wooden spoon to mix).
    Take the pan off the light and add the egg yolks.
  3. Mix well to uniformity. (You can serve the custard now on its own, or with apple mousse. If you are making the mousse you will need to pre-heat the oven to a medium heat for 20 minutes).
  4. To make apple mousse, spoon the beaten egg whites into the apple custard.
  5. Fold the egg whites and apple custard together until thoroughly combined – but done gently.
  6. Place the mixture into a shallow oven proof dish and ‘toast’ the mixture until a golden brown top forms (similar to a meringue topping on baked alaska).
    Serve immediately!


  1. Merope Capernaros

    Dear Marge, Sorry to bother you but I have a print out of your Margeland recipe for Courgette and Aubergine Chutney (from 2012) tucked in my recipe book, but it seems to be missing page two, so I wondered if I could find it again to deal with aubergine and courgette overload! I have got the list of ingredients and steps 1, 2 and 3 of the method, but the recipe peters out at this spot. (Adding all the veggies to the large pot) Hope you can help and do not mind me asking!

    Best wishes, Merope (in Crete)

    1. margeadmin

      Hi Merope

      Thank you for posting. I have had a look but alas cannot find the original recipe. However I think I can help. Basically what you need to do after adding all the veggies cook them for a while and then add the rest of the ingredients, including the sugar. Stir it all well (make sure the sugar is dissolved), and bring to a strong boil. After a few minutes turn the heat down to a medium simmer, keep stirring all the time and stirring and stirring … you get the idea. The chutney needs to cook for about 45 mins to 1 hour. You know it is done when it has thickened so that when you put a little on a cold saucer and it forms a ‘skin’. Spoon the chutney into sterilised glass jars CAREFULLY, and put a little clingfilm or waxed paper disc on the top so it touches the chutney, and then put the lids on. Once fulled cooled store the chutney in the larder. It needs to mature for a couple of weeks and should keep for months.



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