|Preparation||Cooking||Start to finish|
|9 min.||12 min.||21 min.|
|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.
|2||Put into a bowl: 3 egg yolks, 25 g caster sugar and 20 g cornflour.||3 min.|
|3||Mix thoroughly with a soft spatula.||2 min.|
|4||Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.||2 min.|
|5||Then pour the bowl's contents into the pan, if possible through a fine strainer to remove any bits.||2 min.|
|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.
|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.
|8||This short video show you how to proceed to cool your apple confectioner's custard.|
For 350 g : 2.10 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Kouign-amann brioche, Pistachio shortbread biscuits, Little vanilla, clementine and chestnut verrines, Muffin dough, ... [All]|
|Cornflour: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, French custard tart, Almond cream or frangipane, Pumpkin (or potimarron) soup, Peach and verbena feuilleté, ... [All]|
|Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Butter cream, Eggs Comtoise, Fruit crémeux, Tagliatelle and courgette spaghetti, carbonara style, ... [All]|
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