Name: Apple Mille-Feuille With Vanilla Custard (Gluten-Free)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: French-Inspired
Ingredients: 150 g granulated sugar (for caramel); 2 kg apples (Fuji, Royal Gala, or Pink Lady); 150 g granulated sugar (for apple layers); 1 tsp salt; 1 tbsp cornstarch; 4 egg yolks; 2 tbsp cornstarch (for custard); 600 ml milk (whole, skimmed, lactose-free, or plant-based); 50 g granulated sugar (for custard); ¼ tsp salt; 2 tsp vanilla bean paste (or 1 vanilla pod or 1 tsp vanilla extract)

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This Apple Mille-Feuille is a stunning gluten-free dessert that layers delicate slices of apple with a rich caramel base, all complemented by a smooth vanilla custard. It’s both elegant and comforting, perfect for any special occasion or fall-inspired table.

Why You’ll Love This Recipe

No pastry needed: Naturally gluten-free with beautifully layered apples replacing traditional puff pastry.
Caramelized flavor: A homemade caramel base adds deep, rich sweetness.
Smooth vanilla custard: The creamy topping balances the tender apple layers perfectly.
Visually impressive: This dessert looks stunning when unmolded and sliced.
Customizable: Easily made with dairy-free milk options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
¼ tsp salt
2 tsp vanilla bean paste or 1 vanilla pod (or 1 tsp vanilla extract)

Directions

1. Make the Caramel

Preheat oven to 100°C (210°F) and place your mold inside to warm.
Heat the sugar in a light-colored pan over medium heat, allowing it to melt gradually without stirring. Tilt the pan gently to help it melt evenly.
Once the sugar has turned a light amber color, pour the caramel into the warm mold, rotating to coat the bottom and sides. Handle with care.

2. Prepare the Apples

Peel and thinly slice the apples using a mandolin (about 1 mm thick).
Mix sugar, salt, and cornstarch in a small bowl.
Layer apple slices into the caramel-lined mold, overlapping slightly and pressing every few layers to compact.
Sprinkle a bit of the sugar mixture between each layer.
Continue layering and pressing until the mold is full.

3. Bake

Place the mold on a baking sheet and bake at 180°C (350°F) for 1 hour.
Once out of the oven, allow to cool until warm. Use a thin spatula to loosen the edges.
Invert onto a serving plate while still warm to release the caramel and layers.

4. Make the Vanilla Custard

Whisk egg yolks and cornstarch in a mixing bowl.
In a saucepan, heat milk with sugar, salt, and vanilla until steaming (not boiling).
Temper the egg yolks by whisking in a bit of the hot milk, then combine fully.
Return the mixture to the pot and cook over medium-low heat until thickened.
Once thick, remove from heat and transfer to a clean bowl to cool.

Servings and Timing

Servings: 6–8
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: Approximately 1 hour 40 minutes

Variations

Dairy-free: Use plant-based milk and a dairy-free vanilla option.
Extra spice: Add a pinch of cinnamon or nutmeg to the custard.
Boozy twist: Add a splash of brandy or Calvados to the apple layers.

Storage/Reheating

Refrigerate: Store covered in the refrigerator for up to 3 days.
Reheat: Gently warm slices in the microwave or enjoy chilled.
Custard storage: Keep custard separate in a sealed container for up to 3 days.

FAQs

What type of apples work best?

Fuji, Royal Gala, or Pink Lady apples are best as they hold their shape and offer a balanced sweetness.

Can I make it ahead of time?

Yes, both the apple mille-feuille and the custard can be made a day ahead and stored separately.

Does the caramel need stirring?

No. Stirring causes crystallization—just tilt the pan gently to distribute melting sugar.

How do I avoid soggy layers?

Be sure to use the cornstarch-sugar mixture between each apple layer and press down firmly every few layers.

Can I use a different pan size?

A loaf pan (approximately 22×11 cm) works best. Other shapes may alter baking time.

How do I know when it’s ready to unmold?

It should be warm but not hot. This helps release the caramel without collapsing the structure.

Can I make it vegan?

Yes. Use plant-based milk and swap the egg yolks for a thickener like extra cornstarch (increase by 1 tbsp).

What if I don’t have vanilla bean paste?

Use 1 tsp of pure vanilla extract or scrape seeds from a vanilla pod.

My caramel is too dark. What went wrong?

It likely cooked too long. Use a light-colored pan and low heat to monitor color easily.

Can I freeze this?

Freezing is not recommended as the texture of the apples and custard may change significantly.

Conclusion

Apple Mille-Feuille with Vanilla Custard is a celebration of simplicity and elegance. With tender apple layers, golden caramel, and silky custard, this dessert transforms everyday ingredients into something extraordinary—no gluten required.