Apple Mille Feuille with Vanilla Custard (Gluten-Free)
Layers of thinly sliced caramelized apples paired with silky vanilla custard, this gluten-free Apple Mille Feuille is a stunning dessert that’s surprisingly easy to make at home.
Equipment
- Sharp knife
- Cutting board
- Mixing Bowls
- Large Skillet
- Saucepan
- Whisk
- Serving dish
Ingredients
- 2 kg Apples Fuji, Royal Gala, or Pink Lady
- 150 g Granulated sugar for caramelizing apples
- 600 ml Milk whole, skimmed, lactose-free, or plant-based
- 4 Egg yolks
- 50 g Granulated sugar for custard
- 1 tsp Salt
- 2 tsp Vanilla bean paste
- 1 tbsp Cornstarch for custard base
- 2 tbsp Cornstarch extra for thickness
- Granulated sugar extra, for optional caramel topping
Instructions
- Peel, core, and thinly slice apples. Toss with 150 g sugar and let macerate 15–20 minutes.
- In a skillet, cook apples over medium heat until softened and caramelized, about 10 minutes. Set aside.
- Heat milk in a saucepan until steaming (do not boil).
- In a bowl, whisk egg yolks, 50 g sugar, and 1 tbsp cornstarch until smooth and pale. Slowly temper with hot milk.
- Return mixture to saucepan and cook on low, whisking, until custard thickens (5–7 minutes). Stir in vanilla and salt.
- Thicken further by adding slurry of 2 tbsp cornstarch with water, whisking until custard is firm. Let cool slightly.
- Layer caramelized apples and vanilla custard alternately to build the mille-feuille structure.
- Chill for at least 20 minutes before serving for best texture.
- Optional: Prepare caramel and drizzle over top before serving.
Notes
Mix apple varieties for richer flavor. Swap milk for almond or coconut milk for a dairy-free version. Serve chilled with caramel drizzle for extra indulgence.