Apple Custard Tansy

Food in England, Dorothy Hartley, p. 421

3 large apples (1 1/2 lbs), cored, peeled and sliced thin
1 Tbsp butter
1 Tbsp sugar
3 eggs
2 thirds cup whole milk or light cream
1 cup of fine bread crumbs (the same volume as the apples)
Dash nutmeg
half cup sugar

1. Preheat oven to 300F.
2. In an oven-proof fry pan, fry the apple in the butter until soft and then mash. Save about a quarter cup to serve on top when ready.
3. Mix in the Tbsp of sugar and smooth over the bottom of the pan.
4. Whisk together the eggs and milk along with the nutmeg and sugar, and blend in the bread crumbs.
5. Pour the custard over the apple and bake very slowly for (until set).
6. Serve hot with a dollop of the reserve apple mash.