Delicate layers of thinly sliced apples are baked to perfection in a caramel-coated mold, resulting in a stunning and naturally gluten-free mille feuille. This elegant dessert is paired with a luscious vanilla bean custard that adds richness and depth, making it ideal for special occasions or cozy evenings at home.
Why You’ll Love This Recipe
This gluten-free apple mille feuille is both visually impressive and deeply comforting. The natural sweetness of apples combines with a golden caramel base and the creamy smoothness of vanilla custard, offering a refined dessert with rustic charm. With no flour required, it’s a safe and indulgent choice for gluten-sensitive guests. Despite its sophisticated look, it uses simple ingredients and requires no pastry-making skills, making it accessible for home bakers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Caramel:
- granulated sugar
For the Apple Mille Feuille:
- apples (Fuji, Royal Gala, or Pink Lady)
- granulated sugar
- salt
- cornstarch
For the Vanilla Custard:
- egg yolks
- cornstarch
- milk (whole, skimmed, lactose-free, or plant-based)
- granulated sugar
- salt
- vanilla bean paste (or vanilla pod, or vanilla extract)
Directions
To make the caramel:
- Preheat the oven to 100°C / 210°F. Place a 22×11 cm (8.6×4.3 in) mold inside the oven to warm.
- In a saucepan, gradually melt the sugar over medium heat without stirring. Tilt the pan gently to blend as it melts.
- Once it reaches a deep amber color, carefully pour the caramel into the warm mold, tilting to coat the base and sides evenly.
To prepare the apple mille feuille:
- Peel and thinly slice the apples to 1 mm thickness using a mandolin, slicing around the core.
- In a bowl, mix together sugar, salt, and cornstarch.
- Layer the apple slices tightly into the caramel-coated mold, allowing them to come up the sides for structure.
- Sprinkle a small amount of the sugar mixture between each layer. Press down every 4 layers to compact the stack.
- Bake at 180°C / 350°F for 1 hour. Place a baking tray beneath the mold to catch any drips.
- Let cool slightly. Run a thin spatula along the sides of the mold and invert carefully onto a plate to unmold.
To make the vanilla custard:
- Whisk the egg yolks with cornstarch in a bowl until smooth.
- In a saucepan, heat the milk with vanilla, sugar, and salt until it begins to steam.
- Slowly pour a small amount of the hot milk into the yolk mixture, whisking constantly to temper.
- Gradually add the remaining milk, whisking continuously.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened. Do not let it boil.
- Transfer the custard to a clean bowl to stop the cooking process.
Serve the apple mille feuille warm, topped with generous spoonfuls of the vanilla bean custard.
Servings and timing
Servings: 6 servings
Prep Time: 40 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 2 hours
Calories: Approximately 320 kcal per serving
Variations
- Spiced Apples: Add cinnamon, nutmeg, or cardamom to the sugar mixture for warm autumn flavors.
- Vegan Custard: Use plant-based milk and a cornstarch-only custard base to make it dairy-free and vegan.
- Alternative Sweeteners: Substitute coconut sugar or maple syrup in the caramel and custard for a more natural sweetness.
- Citrus Zest: Add a touch of lemon or orange zest to the custard for a refreshing contrast.
- Mini Versions: Create individual servings using ramekins for a more refined presentation.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat slices of the apple mille feuille in the oven at 160°C / 325°F for 10–15 minutes. The custard can be reheated separately over low heat or served cold.
FAQs
Can I use a different type of apple?
Yes, any firm, slightly tart apple that holds its shape when baked will work. Granny Smith, Honeycrisp, or Braeburn are good options.
Do I need a mandolin to slice the apples?
A mandolin ensures even, thin slices, but a sharp knife and steady hand can also achieve good results.
Is this dessert suitable for freezing?
The apple mille feuille can be frozen after baking, but the texture is best when freshly made. The custard should be prepared fresh for optimal consistency.
Can I make this dessert ahead of time?
Yes, both components can be made a day ahead. Store them separately and warm before serving.
How do I prevent the caramel from hardening too quickly?
Warming the mold helps slow down hardening. Work quickly and tilt the mold immediately after pouring the caramel.
Can I use store-bought custard?
Yes, though homemade custard enhances the dessert. If using store-bought, choose a high-quality vanilla version.
What can I use instead of vanilla bean paste?
You can use a scraped vanilla pod or substitute with 1 teaspoon of vanilla extract.
Will plant-based milk work for the custard?
Yes, oat, almond, or soy milk are suitable alternatives. Just make sure they’re unsweetened for best results.
Is this dessert overly sweet?
No, the natural tartness of apples balances the caramel and custard, making it pleasantly sweet without being overwhelming.
How do I unmold the mille feuille without breaking it?
Allow the dessert to cool slightly, run a thin spatula along the edges, and invert onto a plate with a firm, swift motion.
Conclusion
The Gluten-Free Apple Mille Feuille with Vanilla Bean Custard is a beautiful blend of texture and flavor that celebrates simplicity and elegance. With tender apple layers, a rich caramel glaze, and silky custard, this dessert is as impressive to serve as it is satisfying to eat. Whether for holiday celebrations or a refined treat on a quiet evening, this recipe promises to leave a lasting impression.
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Gluten-Free Apple Mille Feuille with Vanilla Bean Custard
- Total Time: 2 hours
- Yield: 6 servings
- Diet: Gluten Free
Description
This Gluten-Free Apple Mille Feuille is an elegant and cozy dessert made from delicate apple slices caramelized into golden layers, then served with a rich and silky vanilla bean custard. Perfect for fall gatherings, holiday dinners, or when you want to impress with minimal ingredients, this naturally gluten-free dessert is as beautiful as it is delicious.
Ingredients
For the Caramel:
-
150 g granulated sugar
For the Apple Mille Feuille:
-
2 kg apples (Fuji, Royal Gala, or Pink Lady)
-
150 g granulated sugar
-
1 tsp salt
-
1 tbsp cornstarch
For the Vanilla Custard:
-
4 egg yolks
-
2 tbsp cornstarch
-
600 ml milk (whole, skimmed, lactose-free, or plant-based)
-
50 g granulated sugar
-
1/4 tsp salt
-
2 tsp vanilla bean paste (or 1 vanilla pod, or 1 tsp vanilla extract)
Instructions
To Make the Caramel:
-
Preheat oven to 100°C / 210°F. Place the 22×11 cm mold in the oven to warm.
-
Gradually melt sugar over medium heat, tilting pan to combine as it melts—don’t stir.
-
Once amber, pour into warm mold and tilt to coat bottom and sides. Handle with care.
To Make the Apple Mille Feuille:
4. Peel and thinly slice apples (1 mm) using a mandolin. Slice around the core.
5. Mix sugar, salt, and cornstarch in a bowl.
6. Layer apples tightly in the mold, sprinkling sugar mix between each layer. Press down every 4 layers.
7. Bake at 180°C / 350°F for 1 hour. Place mold on a baking tray to catch any drips.
8. Cool slightly, run a thin spatula around edges, and invert onto a plate to unmold.
To Make the Vanilla Custard:
9. Whisk egg yolks with cornstarch until smooth.
10. Heat milk with vanilla, sugar, and salt until steaming.
11. Slowly temper yolks by adding hot milk while whisking, then combine all.
12. Cook over medium-low heat until thickened (do not boil).
13. Transfer to a clean bowl to stop cooking.
Serve:
Warm apple mille feuille with spoonfuls of vanilla custard.
Notes
-
Use a mandolin for even, paper-thin apple slices.
-
Ideal apples: Fuji, Royal Gala, or Pink Lady for structure and sweetness.
-
Can be made a day ahead and gently reheated.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
