1 cup of milk
1 cup of heavy cream
6 egg yolks
1/2 cup of brown sugar
1 tablespoon of vanilla extract
6 small Gala apples, peeled and cored
1/2 cup of black raisins, seedless
1 cup of white wine or dry sherry
1 cup of water
200g shortbread biscuits
1 cup of milk
1 cup of heavy cream
6 egg yolks
1/2 cup of brown sugar
1 tablespoon of vanilla extract
6 small Gala apples, peeled and cored
1/2 cup of black raisins, seedless
1 cup of white wine or dry sherry
1 cup of water
200g shortbread biscuits
Heat the milk and heavy cream over low heat until it starts to simmer
In a bowl, whisk together the egg yolks and brown sugar with an electric mixer until thick and creamy
Slowly add the heavy cream mixture, still whisking
In a saucepan, heat the mixture over low heat, stirring constantly for 12 minutes or until thickened, without boiling
Add the vanilla extract, let it cool, then refrigerate
Remove the cores from the apples and fill them with raisins
Place the filled apples in a baking dish and pour the wine mixture over them
Cover with aluminum foil and bake at moderate heat (180°C) for 20 minutes
Remove the foil and let the apples become tender
Distribute the shortbread biscuits among serving plates, spreading them evenly
Top with sliced apples and cover with the creamy mixture
Decorate with additional shortbread biscuits and serve.
