This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
153 K 4.4/5 (20 reviews)
25 min.
Easy
2.10 €
350 g
5 IngredientsLast modified on: July 23th 2014
For 350 g, you will need:
- 1
250 ml apple juice - 2
½ vanilla pod (optional) - 3
3 egg yolks - 4
20 g cornflour - 5
25 g caster sugar - Total weight: 355 grams
Times for this recipe
Preparation: 9 min.
Cooking: 15 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 7 min.
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.
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.
Stage 3 - ⌛ 2 min.
Mix thoroughly with a soft spatula.
Stage 4 - ⌛ 2 min.
Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.
Stage 5 - ⌛ 2 min.
Then pour the bowl's contents into the pan, if possible through a fine strainer to remove any bits.
Stage 6 - ⌛ 5 min.
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.
The custard is ready when it is about as thick as mayonnaise.
Stage 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.
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).
Here is the link if you would like to know how to make the classic confectioner's custard (crème pâtissière, or french pastry cream).
Keeping: a few days in the fridge in a sealed container.
Source: Home made.
How much will it cost?
- For 350 g : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
89 K4.1 1 hour 30 min.
This recipe uses (among others)
Apple juice
Like these other recipes: Apple Tiramisu, Mulled apple juice, Apple syrup, Apple paste, Apple custard tart, ... See them all 5
Caster sugar
Like these other recipes: Comtoise apple charlotte, Little lemon biscuits, Poppy seed and lemon cake, Household cake (Gâteau de ménage), Gâteau Nantais, ... See them all 376
Cornflour
Like these other recipes: Chestnut moelleux, Peach and verbena feuilleté, Almond cream, Clementine confectioner's custard, Gâteau Basque , ... See them all 33
Egg yolk
Like these other recipes: Butter cream, Spaghetti with smoked salmon, Flognarde, How to succeed in making sabayon (syllabub), Eggs Comtoise, ... See them all 76
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020385 K 24.6 55 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011246 K4.2 40 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish. September 7th 2018390 K3.8 3 hours 20 min.
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a simple and very effective method. March 10th 2019250 K 53 1 hour 15 min.
Mediterranean toast
On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta. October 9th 2011147 K4.5 1 hour 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.