How do you make a smooth and creamy apple custard?
I've been trying to figure out how to make a creamy custard ( like for a creme brulee) infused with apple (or any kind of fruit/berry) while keeping a creamy texture and avoiding chunks. Ive thought about cooking down the apples then heating the cream with the apples and then straining it into the eggs but im worried that the cream may become too thin from the water in the apples. Any ideas for how to accomplish this? I havn't had much luck looking online.
Best Answer
Bake the apples and have them dry and crisp up (cut the apples thin so that they dry up evenly and crisp faster) and concentrate the flavour. Then blend to a powder and mix into the custard.
Cook and reduce the apples till a very tender gooey apple pie texture comes and then thicken and reduce excess water as to not thin out the custard, mash till homogenized and fold in with custard.
Get something like apple juice and reduce till thick and add sugar to make syrup and use that in addition or in place (depending how much you want in) of the sugar for the custard recipe.
Personally I'd go with the first option though time consuming.
Pictures about "How do you make a smooth and creamy apple custard?"
How do you make custard for apple crumble?
Vanilla Custard Sauce (with egg)Beat with a fork, 1 egg yolk with 1 teaspoon cornflour and add 2 tablespoon sugar with that. Add one cup warm milk and beat well again. Cook on a low fire stirring constantly until pouring custard consistency. Add 1/2 tsp vanilla essence, cool, chill, and serve with warm apple crumble.How do you make apple custard pie?
Spread apples over the bottom of the blind-baked crust. Whisk together eggs, egg yolks, cream, \xbd cup sugar, vanilla, nutmeg, and remaining \u215b tsp. salt; pour over apples in pie crust. Bake pie until custard is barely set in center, about \u23f0 30 minutes.How do I stop my custard from sinking?
Low and Slow Is the Way to Go Turn the oven off immediately, open the door\u2014propping it open with a wooden spoon if needed\u2014and leave the pie in the oven until both have totally cooled off. Cooling a baked custard as gradually as possible prevents it from puffing, sinking, or wrinkling, so don't rush this step.What can you use custard apples for?
Custard apples are ripe when their flesh is soft. Their skin and seeds are inedible. Cut in half, scoop out the flesh and discard the seeds. Use the flesh raw in fruit salads, ice creams, milk shakes and yoghurt drinks.Vanilla Bean Custard | Jamie Oliver - AD
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