|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||Mix thoroughly with a soft spatula.|
|4||Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.|
|5||Then pour the bowl's contents into the pan, if possible through a fine strainer to remove any bits.|
|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.|