Cashew caramel apple custard

Cashew caramel apple custard

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  • 4
  • Easy
  • Fat conscious
  • 20 minutes
  • 10 minutes
  • Nuy White Muscadel 2009


  • 4 green apples medium-sized (about 500 g)
  • 1 cup apple juice
  • ½ x 500 ml fresh custard tub
  • ½ cup Greek yoghurt
  • 50 g cashew nut brittle

Cooking Instructions

Peel and slice the apples into slim wedges.

Place them in a saucepan and pour in the apple juice. Gently simmer over a low heat, uncovered, for 10 minutes, or until tender but still holding their shape.

Mix the custard with the yoghurt and spoon into 4 shallow bowls.

Top with the warm poached apples and sprinkle with roughly chopped cashew nut brittle.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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