Step-by-Step Instructions

• Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 9 inch baking dish with butter or nonstick spray. A square dish works best because it gives the custard enough surface area to bake evenly without drying out.
• Prepare the apples. Peel and dice two medium apples into small cubes, roughly half an inch. Toss them in a bowl with 1 tablespoon of sugar and 1 teaspoon of cinnamon. Spread the coated apples evenly across the bottom of the prepared dish.
• Make the custard base. In a large mixing bowl, whisk together 3 eggs, 1/2 cup brown sugar, and 1/4 cup granulated sugar until the mixture looks smooth and slightly paler. Whisk in 1 1/4 cups whole milk, 1/4 cup heavy cream, 1/4 cup melted butter, and 1 teaspoon vanilla extract. Keep whisking until everything is fully combined.
• Add the dry ingredients. Sprinkle 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and a pinch of salt over the wet mixture. Stir gently with a spatula or whisk just until no dry streaks remain. The batter will be thin, similar to crepe batter. That is exactly what you want.
• Pour the batter over the apples. It will pool around them and may not completely cover them at first. The apples will shift slightly during baking, and the batter will rise around them.
• Bake for 38 to 46 minutes. The top should turn golden brown, and the center should be set with just a slight jiggle. A toothpick inserted near the center should come out mostly clean, with maybe a few moist crumbs attached.
• Let the bake rest for 10 minutes before serving. This allows the custard to settle and makes scooping much easier. Serve warm by the spoonful.
• Helpful tip: If the top browns too quickly before the center is set, loosely tent the dish with foil during the last 10 minutes of baking.