Cooking-ez.com

Name: Apple confectioner's custard
Prep time: 9 min
Cook time: 12 min
Total time: 21 min
Yield: 350 g
Cuisine: french
Ingredients: 250 ml apple juice; ½ vanilla pod; 3 egg yolks; 20 g cornflour; 25 g caster sugar

1,008 easy and fully explained recipes, with 12,258 photos and 79 videos

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.

45,4984.6/5 for 13 ratings

Last modified on: July 23^th 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: 357 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start 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

% 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

Change currency:

Recipes which use this 1

Source

Home made.

More recipes?

This recipe use (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Blackcurrant liqueur, Quick bramble jelly, Fraisier (French strawberry cake), Baked Alaska, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Almond cream or frangipane, Pistachio cream, Rich hazelnut buttercream, Pumpkin (or potimarron) soup, Crusty pistachio, almond and apricot flan, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Chicken breasts in a potato crust, Hazelnut and orange cake, Steamed leeks with morel sabayon, Breton sablé biscuit dough, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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.