Baked Stuffed Apples With Crème Anglaise - cooking recipe

Ingredients

4 medium Granny Smith apples
2 tbsp butter, at room temperature
2 tbsp brown sugar
2 tbsp chopped walnuts
1 tbsp raisins
1 tbsp dried cranberries
2 cups milk
1 None vanilla bean, split lengthwise and seeds removed
5 None egg yolks
1/3 cup granulated sugar

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a medium baking dish.
Core apples, leaving about 1/2 inch at the bottom of each as a stopper. Using a small spoon, scoop a bit more apple flesh away from the top of each apple to allow room for the filling. Lightly score the skin around the middle of each apple.
Mix butter and brown sugar in a small bowl until well blended. Stir in walnuts, raisins and cranberries. Spoon generously into apples. Arrange in dish. Bake for 40-45 mins or until apples are tender.
Meanwhile, for the creme anglaise, bring milk, vanilla bean and seeds to a boil in a medium saucepan,. Remove from heat and remove vanilla bean.
Beat egg yolks and granulated sugar in a large bowl with an electric mixer on medium speed until pale. Slowly whisk in hot milk mixture. Return custard to clean saucepan. Stir on low heat until it coats the back of a spoon. Transfer to a bowl to cool. Cover with plastic wrap, making sure it touches the surface of the custard to help prevent a skin from forming.
Serve warm apples with creme anglaise.