Apple Charlotte with Vanilla Custard
Buttery bread slices forming a crisp case around soft, spiced Bramley apples, served with warm custard.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £1.90 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Melt 80 g butter in a large pan, add the apples, sugar, lemon zest, juice and cinnamon. Cook over a medium heat for 12 minutes until soft and pulpy.
12 min - 2
Brush the melted butter on both sides of the bread slices. Use 2 slices to line the base of a 900 ml pudding basin or deep dish.
- 3
Cut the remaining slices in half and press them upright around the sides, overlapping slightly, with no gaps.
- 4
Spoon the apple into the case and cover the top with the last slices of bread, brushed with butter.
- 5
Bake for 30 to 35 minutes until the bread is deep golden and crisp.
35 min - 6
Gently reheat your ready made egg custard (creme anglaise, see the base recipe) while the charlotte stands for 5 minutes. Turn it out onto a plate and serve with the custard.
Tips
- Cook the apple until it is a thick pulp. A wet filling soaks the bread and the charlotte will collapse when turned out.
- Day old bread is easier to shape and crisps better than fresh.
- Use Bramley apples. Eating apples hold their shape and do not make the soft pulp you want.
Storing and freezing
Keep covered in the fridge for up to 3 days. Reheat slices in a {t180} oven for 12 minutes until hot all the way through.
Questions
Why did my charlotte collapse?
The apple was too wet or the bread had gaps. Cook the apples down until thick, brush every slice well with butter, and overlap the bread so there are no holes.
Can I make it gluten free?
Yes. Use gluten free white bread cut into slices. It crisps a little less, so brush well with butter and bake 5 minutes longer.
Can I make it ahead?
Yes. Assemble it up to 6 hours ahead, cover and chill, then bake just before serving.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.