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Thursday, June 9, 2011

Apple Custard Crumble

Last weekend I made this very yummy Apple Custard Crumble for hubby. Hubby loves all things apple and orange. This is one of his comfort food when he is stressed. He's been working really hard recently, so I thought I'll make his day by baking one of his favorites. I really like this pastry coz it's a combination of apples and custard. Fragrant crunchy topping with fruity apples and velvety custard. Very nice. The sweetness is just nice to me but hubby who has a real sweet tooth prefers it sweeter. Fat cheeks loves it much too and I think she would have finish all of it if she could have it her way. =)

Ingredients:

Pastry
- 155g plain flour
- 1 tbsp caster sugar
- 80g salted butter, melted & cooled
- 1 egg yolk

Apple Custard
- 3 apples, peeled, cored & diced
- 20g butter
- 4 tbsp caster sugar
- 2 eggs
- 185ml whipping cream (I used evaporated milk instead)
- 1 tsp vanilla ( I added vanilla beans fm 1 vanilla bean pod for extra oommp!)

Crumble topping
- 60g plain flour (I used about 8pcs of wholewheat crackers & crushed them up finely)
- 2 tbsp dark brown sugar
- 40g walnut (I replace this with instant oats)
- 60g salted butter, melted

Method:
- preheat oven to 180 deg c
- Lightly grease & line a 28 x 18cm baking tin
- to make pastry, sift flour and sugar, add butter, egg yolk & 2-3 tbsp of water till dough comes together
- rest dough in fridge for 20mins
- roll out dough & fit into baking tin, prick dough all over with fork, bake 15 mins, leave to cool
- for apple custard, place apple in saucepan with butter, half the sugar & 2 tbsp of water
- cover & cook over low heat till soft
- uncover and cook till all liquid is almost dried up, leave to cool
- to make custard, whisk eggs, cream, remaining sugar & vanilla
- spread apple mixture over cooled pastry then pour over cream mixture
- bake 20 mins or till custard is half set
- to make crumble topping, mix the cracker crumbs, brown sugar & oats
- stir in butter & mix well
- sprinkle over custard top & bake for another 15 mins
- cool in tin before slicing

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