APPLE CRISP
Try this moreish apple crisp. 'Crisp' is the American version of a crumble, with the topping a mix between a nutty flapjack and a traditional British crumble.
Provided by Barney Desmazery
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture - this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.
- Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that's at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.
- Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.
Nutrition Facts : Calories 411 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
APPLE CUSTARD PIE
There's no need to pull out your rolling pin to make this sweet apple custard pie. It has an easy press-in crust under a mouthwatering filling.-Love Creek Orchards, Carol Adams, Medina, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 302mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE CUSTARD CRISP (WSJ) RECIPE
Provided by ctaubenheim
Number Of Ingredients 15
Steps:
- CRISP TOPPING: IN a bowl, whisk together flour, both sugars, cinnamon and salt. Drop in cubes of cold butter and toss with fingers until butter is coated. Squeeze and rub ingredients together to form moist clumps and curds. Sprinkle with vanilla and toss to blend. Refrigerate for at least 1 hour and up to 4 days. APPLE CUSTARD BASE: Preheat oven to 375 and set rack in center position. Place a deep dish 9 inch pie plate on a baking sheet lined with parchment to catch spills. Peel, halve, core and cut apples into 1 1/2 inch cubes. Transfer apples to pie plate. Stir in lemon zest and juice. In a medium bowl, whisk together cream, brown sugar, spice, egg and egg yolk to blend thoroughly, about 1 minute. Whisk in Calvados and vanilla. Pour custard over apples and jiggle pie plate to encourage custard to slide into all the spaces. Scatter the apple custard base with crisp topping and tap topping lightly with your fingers so it sticks. Transfer to oven and bake until crisp is golden brown and apples are tender, 50-60 minutes. If crisp appears to be browning too quickly, tent loosely with foil. Transfer baking sheet to a wire rack and let crisp rest at least 10 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream.
BAKED APPLE CUSTARD
Easy traditional custard with a difference that children like. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
- Reduce heat to medium-low, cover and cook 1 minute longer.
- Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
- Preheat oven to 325-degrees F.
- Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
- In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
- Blend in milk (or half and half) and vanilla.
- Pour custard into prepared custard cups.
- Set custard cups into large shallow baking pan.
- Add enough boiling water to pan so water comes up halfway up sides of cups.
- Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
- Remove cups from water and let cool to room temperature.
- Top each custard with 4 (reserved) overlapping apple slices.
- Refrigerate until cold or overnight.
- Sprinkle with nutmeg before serving.
APPLE CUSTARD
We enjoy this custard cooked in whole apples. Delicious for dessert or for breakfast served warm with cream or cold. Recipe source: Finnish Cookbook
Provided by ellie_
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350-degrees F.
- Butter an 8 x 8 baking dish.
- Roll apples in sugar until they are coated evenly. Place apples close together in prepared dish.
- Using a blender (or use electric mixer) mix together the remaining ingredients (milk- almond extract) and pour over apples. Sprinkle with nutmeg, if desired.
- Bake for 30- 40 minutes or until apples are tender. Custard will finish setting while apples are cooling.
Nutrition Facts : Calories 190.9, Fat 4.9, SaturatedFat 2.2, Cholesterol 101.5, Sodium 92.9, Carbohydrate 32.9, Fiber 3.7, Sugar 21.9, Protein 5.9
APPLE CUSTARD CRUMBLE
Make and share this Apple Custard Crumble recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time P1m19D
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Lightly grease or spray 8-inch squarea baking dish . Layer apple slices in dish.
- In bowl, whisk together sugar flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemom rind and vanilla; pour over apples.
- Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Spinkle over apple mixture.
- Bake for about 50 minutes or until apples are tender, custard is thickened, and topping is golden. Serve warm or cold with a dollop of whipped cream or frozen vanilla yogurt.
- NOTE: Tart apples such as Northern Spy, Granny Smith Spartan or Crispin give the best fruit flavour.
- You may also sprinkle 1/3 cup of dried cranberries over apples in step one.
Nutrition Facts : Calories 355.1, Fat 9.9, SaturatedFat 5.3, Cholesterol 91.5, Sodium 94, Carbohydrate 63.8, Fiber 6.2, Sugar 43.7, Protein 6.3
STIRRED EGG CUSTARD RECIPE
Provided by BobLongo
Number Of Ingredients 9
Steps:
- Serves 4 to 6 Combine milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan (a Le Creuset works well here). Heat on medium-low to medium heat until the milk is hot and small bubbles are forming around the sides of the pan. Meanwhile, in a medium mixing bowl, whisk egg yolks until frothy. Add the sugar, cornstarch, and salt and continue stirring until well combined and a lighter yellow color. Stir a cup of the hot milk into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan. Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the eggs don't overcook. Remove the saucepan from the stove. Whisk in vanilla and stir the custard for another minute or so to release some of the heat. Allow to cool. Serve at room temperature or refrigerated. Garnish with lightly whipped cream and freshly ground nutmeg.
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