For 350 g, you will need:
How long does it take?
Preparation Cooking Start to finish 9 min. 12 min. 21 min. Keeping:
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
This recipe in GIF
Stage 1 -
Pour 250 ml apple juice into a saucepan on medium heat. Add the contents of ½
(not essential, but the apple and vanilla flavours go well together).
Cover and bring up
, then turn off the heat. Do not let it boil, as this destroys the apple flavour. Leave the lid on.
Stage 2 -
Stage 3 -
Stage 4 -
Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.
Stage 5 -
Then pour the bowl's contents into the pan, if possible through a fine strainer to remove any bits.
Stage 6 -
Put the pan back on low heat and allow the custard to thicken while stirring constantly with a
The custard is ready when it is about as thick as mayonnaise.
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.
This short video show you how to proceed to cool your apple confectioner's custard.
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
Recipes which use this 1
Source Home made. More recipes?This recipe uses (among others)
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Little caramelized peach tarts, Baked Alaska, Cherry clafoutis, Agen prune cake, ... All Cornflour: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, French custard tart, Upside-down Parmentier, Rich hazelnut buttercream, Boeuf (beef) bourguignon, ... All Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Household cake (Gâteau de ménage), Little lemon biscuits, Thin endive tart, Fish in white wine, ... All News list of cooking-ez.com
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