Modified from a recipe courtesy of Emeril Lagasse as show on Emeril Live on

 1 ˝   quart cream
3 cups sugar
1 vanilla bean, split in half
11 egg yolks

2 oz Amaretto
3 pounds of fresh apples, slices, caramelized*
˝ cup sliced almonds, toasted
Vanilla wafers to taste, broken (I use about ˝ of a box)
Whipped cream
Fresh mint

Preheat oven to 350 degrees. In a saucepot, combine the cream, sugar, scraped vanilla and vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard the vanilla bean and add the amaretto. In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Line a 9x13-baking dish with the caramelized apples, almonds and vanilla wafers. Pour the custard over the apples. Bake in a water bath for 40 to 45 minutes or until the custard is set. The brown sugar from the apples will come to the top and darken it. Remove from the oven and let cool for about 15 minutes then refrigerate overnight. Serve cold. Place a spoonful on a plate. Garnish with the whipped cream and mint,.

Caution: When removing from the oven, take the baking dish out of the water bath, leaving the water bath in the oven to cool. 

* Caramelized apples:

2 tablespoons butter
3-4 apples, peeled, cored and diced
3 tablespoons brown sugar
1 ˝ teaspoon cinnamon

For the caramelized apples: In a sauté pan, melt the butter. Add the apples, the brown sugar, and the cinnamon. Sauté for 5 minutes, or until the fruit just begins to soften. Remove the pan from the heat.  

*Water bath: Use a larger pan so there is at least 1 inch all the way around the baking dish. Put the larger pan in oven with baking dish inside and to one side. Add hot water until it is about half way up the baking dish and center it. This will help the custard cook more evenly.  I bought a large turkey roasting pan to use.

Note: Other fresh fruits such as peaches or pears can be used instead of the apples. DO NOT USE FROZEN FRUITS. They cause the custard to be very runny.

Yield: 16 servings

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