If you love layered desserts, this Apple Mille-Feuille is the ultimate treat. Thin layers of apple baked with sugar create a naturally gluten-free dessert, served with a silky, creamy vanilla custard. You can even make it vegan by swapping the milk for plant-based milk and using extra cornstarch in place of egg yolks.
With apples sliced thinly (about 1mm thick), a perfectly cooked custard, and a touch of caramel, this dessert is elegant, indulgent, and surprisingly approachable for a home baker.
Ingredients
Caramel
- 150 g granulated sugar
Apple Mille-Feuille
- 2 kg apples (Fuji, Royal Gala, or Pink Lady)
- 150 g granulated sugar
- 1 tsp salt
- 1 tbsp cornstarch
Vanilla Custard
- 4 egg yolks
- 2 tbsp cornstarch
- 600 ml milk (whole, skimmed, lactose-free, or plant-based)
- 50 g granulated sugar
- ¼ tsp salt
- 2 tsp vanilla bean paste (or 1 vanilla pod, seeds removed)
Instructions
1. Prepare the Caramel
- Preheat the oven to 180°C / 350°F.
- Spread a thin layer of sugar in a pan over medium heat. Let it melt, then add more sugar to the melted spots. Repeat until all sugar is melted.
- Tilt the pan gently to mix the caramel, avoiding utensils to prevent crystallization.
- Pour the caramel into your 22×11 cm (8.6×4.3 in) mould, coating the base and sides evenly. Be careful—the mould will be hot!
2. Assemble the Apple Mille-Feuille
- Peel and slice apples using a mandolin to 1 mm / 0.03 in thickness. Slice carefully to avoid injury.
- Mix the sugar, salt, and cornstarch in a small bowl.
- Layer apples in the caramel-lined mould, sprinkling some of the sugar-cornstarch mixture between each layer. Build the layers until the mould is full.
- Every 4 layers, press the apples gently to keep them tight.
- Bake at 180°C / 350°F for 1 hour on a baking sheet (to catch any drips).
- Remove from oven and allow to cool slightly before unmoulding. Use a thin knife or spatula to separate apples from the mould sides, then flip onto a serving dish.
3. Make the Vanilla Custard
- Whisk together egg yolks and cornstarch.
- In a pot, heat milk with vanilla, sugar, and salt until steaming—do not boil. Stir continuously.
- Temper the egg mixture by whisking in a small amount of hot milk, then combine with the rest.
- Return to the pot and cook over medium-low heat until thickened, stirring constantly. Avoid boiling to prevent curdling.
- Once thick, remove from heat immediately and transfer to a clean bowl to stop cooking.
Tips & Tricks
- Apple Thickness: 1 mm is ideal for even baking and flexibility. A mandolin makes this easy.
- Custard Care: Remove from heat as soon as thickened to prevent splitting.
- Cornstarch: Ensures the apple juices stay saucy and the dessert holds its shape.
- Vegan Version: Replace milk with plant-based milk and add extra cornstarch for the egg yolks.
This Apple Mille-Feuille with Vanilla Custard is a show-stopping dessert—layered, syrupy, and perfectly creamy. Serve warm or at room temperature for a comforting, elegant treat.