Vegan Apple Custard Meringue Dessert

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Vegan Apple Custard Meringue Dessert

 

This is the vegan version of the Apple Custard Meringue Dessert, which I love and cherish because it’s one of my childhood sweet memories 🙂 With this recipe I present today, it’s the first time that I’ve used aquafaba for the meringue. And it worked quite well. It was just as much delicious as the non-vegan version of this dessert. For the ones who want to avoid eggs and dairy, this is a good recipe that deserves to be tested 🙂

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Ingredients and directions Vegan Apple Custard Meringue Dessert

(for a 18 cm square or a 20 cm diameter round cake pan))

 

  1. The apple layer
  • 3 large apples
  • 1 tablespoon coconut oil
  • 1 teaspoon lemon zest
  • 2 tablespoons granulated sugar

 

Preheat the oven at 175 Celsius degrees. Wash the apples and wipe them. Coarsely grate the apples and squeeze out the excess liquid. Mix the grated squeezed apples with lemon zest. Coat the cake pan with aluminum foil or with parchment paper. Spread coconut oil, then sprinkle the sugar and spread the apples, covering all the base. Put the pan into the oven while preparing the custard (about 20 minutes).

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Vegan Apple Custard Meringue Dessert

  1. The custard layer
  • 400 ml canned coconut milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract
  • ½ tablespoon turmeric (or a drop of yellow gel food coloring) – optional

 

Dissolve the starch into 3-4 tablespoons of coconut milk, then add the sugar, vanilla extract, turmeric (or food coloring) and the remaining coconut milk. Mix all and cook on low heat, stirring constantly, until the mixture thickens. Remove the pan from the oven, pour the pudding over the apple layer, level and put the pan back in the oven until the meringue is prepared (about 20 minutes).

 

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Vegan Apple Custard Meringue Dessert

  1. The meringue layer
  • 100 ml aquafaba
  • 125 g powdered sugar, sifted
  • 1 teaspoon of vanilla extract

 

Put the aquafaba (the discarded liquid from the canned chickpeas) into the mixing bowl. Mix at medium speed for a few minutes, then at high speed until it forms a foam. Add powdered sugar gradually, mixing well after each addition. Finally add the vanilla extract. You will get a stiff meringue. Remove the pan from the oven, spread the meringue over the custard layer place back in the oven. Decrease the temperature 120° C and bake until golden brown (about one hour).

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When it’s done, allow to cool and place the pan into the refrigerator for several hours. Then portion the dessert and serve.

 

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