Warm Stovetop Spiced Apples with Custard

Make the Custard

1. In a small bowl, whisk together the egg yolks, caster sugar, and cornstarch until smooth, pale, and completely lump-free.
2. Pour the whole milk into a small saucepan and heat over medium heat until it is steaming and just beginning to simmer around the edges (do not boil).
3. Slowly pour about half of the hot milk into the egg mixture in a thin, steady stream while whisking continuously to temper the yolks without curdling them.
4. Pour the tempered mixture back into the saucepan with the remaining milk. Place over medium-low heat and cook, whisking gently and constantly, until the custard thickens to coat the back of a spoon (about 2 to 3 minutes).
5. Remove the pan from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean jug or bowl to catch any stray lumps. Set aside while you make the apples.

Cook the Spiced Apples

1. Melt the unsalted butter in a wide skillet over medium heat.
2. Add the apple chunks, brown sugar, ground cinnamon, ground nutmeg, pinch of salt, and 2 tablespoons of water.
3. Stir well to coat the apples in the butter and spice mixture. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the apples are tender when pierced with a fork and bathed in a glossy, bubbling spiced caramel glaze.

Assemble and Serve

1. Divide the warm vanilla custard evenly among shallow dessert bowls.
2. Spoon the warm, caramelized spiced apples over the center of the custard.
3. Drizzle any remaining spiced pan juices over the top and serve immediately.