Rinse apples, remove peel and cut into quarters or pieces. Squeeze the lemon and together with the sugar and raisins over the apple pieces form. Mix everything well and add a little grated lemon zest or lemon zest flavoring on top Form. Melt the butter and mix with the remaining ingredients. Knead by hand until the dough is crumbly. Form apples in a gratin dish and spread the dough evenly over them. Bake at 200 °C in a convection oven for 25 to half an hour. Without convection oven, baking time will increase by 5 to 10 min.
Preparation of vanilla sauce: cut vanilla pods in half, scrape out and add to milk. bring everything together then briefly to a boil. Beat the eggs, separate them and stir the egg yolks with the sugar. Add the hot milk to the egg-sugar mixture and whisk until smooth. Stir at low temperature in a bain-marie with a wooden spoon to form a “rose “*. Strain the finished custard and set aside to cool.
Our tip: Serve the apple casserole with vanilla sauce or whipped cream and vanilla ice cream.
*Rose – “To pull off to the rose” is a technical term from the confectioner’s language, with which one defines the consistency of a cream or sauce from egg yolk. The test: dip a wooden spoon into the sauce, pull it out quickly and blow lightly on it. If the consistency is good, the sauce film should spread like a rosette when blowing and solidify in this form.
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