👨‍🍳 Instructions

1. 1

   Place the chopped apples, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the apples are very soft and have released their juices, about 15-20 minutes.

2. 2

   In a separate bowl, whisk together the cornstarch with a small amount of cold milk until smooth. This prevents lumps.

3. 3

   In another saucepan, heat the remaining milk until warm (not boiling). Gradually whisk in the cornstarch slurry.

4. 4

   Cook the milk mixture, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.

5. 5

   Puree the cooked apples using an immersion blender or a regular blender until smooth. If you prefer a chunkier texture, you can mash them with a fork.

   💡 Tip: Ensure the apple mixture is not too watery before blending.
6. 6

   Gently fold the pureed apples into the thickened milk mixture. Combine thoroughly.

7. 7

   Pour the apple cream into individual serving bowls or a larger dish. Cover the surface directly with plastic wrap to prevent a skin from forming.

   💡 Tip: Chilling is essential for the flavors to meld and the texture to set.
8. 8

   Refrigerate for at least 2-3 hours, or until well chilled. Garnish with a sprinkle of cinnamon and a dollop of whipped cream, if desired, before serving.