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Apple confectioner's custard

Apple confectioner's custard

For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.

43,0314.6/5

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Last modified on: July 23th 2014

For 350 g, you will need:

Change for: 175 g 350 g 700 g 1 kg 50 g

How long does it take?

PreparationCookingStart to finish
9 min.12 min.21 min.
Preservation: a few days in the fridge in a sealed container.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
7 min.
Apple confectioner's custard : Photo of step #1 Pour 250 ml apple juice into a saucepan on medium heat. Add the contents of ½ vanilla pod (not essential, but the apple and vanilla flavours go well together).

Cover and bring up to simmer, then turn off the heat. Do not let it boil, as this destroys the apple flavour. Leave the lid on.
Stage 2
3 min.
Apple confectioner's custard : Photo of step #2 Put into a bowl: 3 egg yolks, 25 g caster sugar and 20 g cornflour.
Stage 3
2 min.
Apple confectioner's custard : Photo of step #3 Mix thoroughly with a soft spatula.
Stage 4
2 min.
Apple confectioner's custard : Photo of step #4 Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.
Stage 5
2 min.
Apple confectioner's custard : Photo of step #5 Then pour the bowl's contents into the pan, if possible through a fine strainer to remove any bits.
Stage 6
5 min.
Apple confectioner's custard : Photo of step #6 Put the pan back on low heat and allow the custard to thicken while stirring constantly with a whisk.

The custard is ready when it is about as thick as mayonnaise.
Stage 7
Apple confectioner's custard : Photo of step #7 When finished, cream is very hot, if you want to use it immediately you should cool it.

The easier solution is to put it in the fridge, but it's very long.

The best way is to proceed as chefs, and spread it on a plastic film (to protect from the air) then put it in the fridge.
Stage 8
This short video show you how to proceed to cool your apple confectioner's custard.

Remarks

Use the most "apply" juice you can find (from green apples, for example); this will make your custard all the more delicious.

Here is the link if you would like to know how to make the classic confectioner's custard (crème pâtissière, or french pastry cream).

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
49312 gr67 gr20 gr
25 %5 %6 %3 %
Per 100 g
CaloriesProteins CarbohydratesFats
1383 gr19 gr5 gr
7 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 350 g : 2.10 €

Note : These prices are only approximate.

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Recipes which use this 1

Valay-Brest
Valay-Brest
Source: Home made.
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More recipes?

This recipe use (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Fresh mint ice-cream, Sautéed pears with custard and orange syrup , Pogne de Romans, Quick Strawberry Millefeuille, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Langoustine gratin, Boeuf (beef) bourguignon, Pumpkin (or potimarron) soup, Rabbit civet "à la normande", ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Breton sablé biscuit dough, Blanquette of veal, Sausage with duchess potatoes and a Mont d'Or fondue , Chocolate mousse with hazelnuts, ... All

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