Cinnamon Tahini Apple Custard Cups
Soft cinnamon apples bake under a golden tahini custard for an easy little dessert that tastes like a warm bakery treat.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (84 reviews)
INSPIRED BY
Inspired by baked apples, clafoutis, and the nutty comfort of sesame desserts.
Story
Casey likes a dessert that can be mixed in one bowl and still feel like a little occasion. The tahini gives the custard a gentle toasted flavor, while cinnamon apples keep it familiar and cozy. Serve the cups warm after dinner or chill them for a make-ahead treat.
By Casey
Ingredients
- 2 medium Honeycrisp apples, peeled and thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup whole milk
- 1/4 cup tahini
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons turbinado sugar
Instructions
- Heat the oven to 375 F and butter six 6-ounce ramekins, then place them on a rimmed sheet pan.
- Melt the butter in a skillet over medium heat, add the apples, brown sugar, and cinnamon, and cook for 5 minutes until just tender.
- Divide the warm apples among the ramekins, leaving a little room at the top for the custard.
- Whisk the eggs, milk, tahini, vanilla, and salt in a bowl until smooth and pour the mixture over the apples.
- Bake for 15 minutes until the custard is nearly set, sprinkle the turbinado sugar over each cup, and bake for 3 minutes more.
- Cool the custard cups for 10 minutes before serving warm, or chill them for a firmer spoonable texture.
Chef Tips
- Whisk the tahini well before measuring because the oil naturally settles.
- Do not overbake. The centers should wobble gently when the pan is nudged.
- Use pears in place of apples when they are ripe but still firm.
- A spoonful of whipped cream makes this a Sunday dinner finish.
Cook's Notes
- **Custard:** Pull it when the centers still wobble slightly.
- **Apples:** Keep the slices thin so they soften before the custard sets.
- **Make ahead:** Chill the baked cups up to one day.