Apple Cinnamon Custard ChiChi
Some mornings you want something that tastes like it took effort. This is not one of those recipes — but it tastes like one of those recipes, which is the whole point. This Apple Cinnamon Custard takes our Apple Cinnamon ChiChi cup and transforms it into a creamy, spoonable, almost-pudding-but-it's-breakfast situation. Five minutes on the stove, a few toppings, done.
Ingredients
- ½ cup Apple Cinnamon ChiChi
- 1 cup milk (dairy or non-dairy both work)
- 1 egg
- ½ tsp butter
- Pinch of salt
Instructions
- In a small saucepan over medium heat, combine the Apple Cinnamon ChiChi, milk, butter, and a pinch of salt.
- Stir continuously until the mixture thickens into a smooth custard consistency — about 3 to 4 minutes.
- Crack in 1 egg, and stir continuously for 3 to 4 minutes on low heat until incorporated and cooked
- Remove from heat and let cool slightly. It will continue to thicken as it sits.
- Spoon into a bowl.
- Top with vanilla yogurt, diced apple, and a dash of cinnamon.
- Serve warm, or chill it and eat it cold like a parfait.
Toppings
- A spoonful of vanilla yogurt
- ½ apple, diced
- Dash of cinnamon
Tips
Use whole milk if you can. It makes the custard noticeably richer. Oat milk is a great non-dairy stand-in.
Let it cool a beat. The custard texture sets up properly after a minute or two off the heat.
Swap the apple for pear when fall hits. Equally good.
