Apple confectioner's custard


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.
118K 19 4.4
Grade this recipe:

Last modified on: July 23th 2014

Keywords for this recipe:
For 350 g, you will need:

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
9 min.12 min.21 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 7 min.
Apple confectioner's custard
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
Put into a bowl: 3 egg yolks, 25 g caster sugar and 20 g cornflour.

Stage 3 - 2 min.
Apple confectioner's custard
Mix thoroughly with a soft spatula.

Stage 4 - 2 min.
Apple confectioner's custard
Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.

Stage 5 - 2 min.
Apple confectioner's custard
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
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
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).
Keeping
a few days in the fridge in a sealed container.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
493 Kcal or 2,064 Kj12 gr67 gr20 gr
25 %5 %6 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj3 gr19 gr6 gr
7 %1 %2 %1 %
% 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).
Possible allergens in this recipe: Egg
How much will it cost?
  • For 350 g : 0.79 €

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 recipes that use this recipe

Valay-Brest
Valay-Brest

A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
64K4.1 1 hour 28 min.
See all recipes that use it
This recipe uses (among others)
Apple juiceApple juice: You can check-out other recipes which use it, like for example: Apple paste, Mulled apple juice, Apple custard tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Rice pudding with fruit and nuts, Fresh mint ice-cream, Clafoutis batter, Quick Strawberry Millefeuille, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Almond cream or frangipane, Lime confectioner's custard (pastry cream), Pear and lime meringue pie, Paris flan filling, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Blanquette of veal, Panettone, Steamed leeks with morel sabayon, Blackcurrant, vanilla and lime verrine , ... All
Other recipes you may also like
Sausagemeat
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.
195K3.8 15 min. October 3rd 2019
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
319K4 2 hours 30 min. July 4th 2018
4 pears salad with vanilla
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.
216K4.2 37 min. February 21th 2011
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
465K3.7 40 min. February 21th 2011
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
502K4.3 2 hours 36 min. November 16th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page