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.
127 K 4.4/5 (20 reviews)
25 min.
Easy
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
Change measures:
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=3 % | 70 RDI=5 % | 20 RDI=2 % | 490 RDI=20 % | 2,060 RDI: 20 % |
| Per 100 g | 3 RDI=1 % | 20 RDI=1 % | 5 RDI=1 % | 140 RDI=5 % | 580 RDI: 5 % |
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.
70 K4.1 1 hour 30 min.
This recipe uses (among others)
Apple juice
Like these other recipes: Apple paste, Mulled apple juice, Apple custard tart, ... See them all 3
Caster sugar
Like these other recipes: Cannelés, New tiramisu, How to succeed in making sabayon (syllabub), Butter cream, Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 352
Cornflour
Like these other recipes: Blackcurrant, vanilla and lime verrine , Mint and chocolate cream, Lemon Confectioner's Custard, Leopard cake, Rabbit civet "à la normande", ... See them all 33
Egg yolk
Like these other recipes: Butter cream, Real custard sauce (crème anglaise), Little lemon biscuits, Paris-Brest, Mornay Sauce, ... See them all 72
Other recipes you may also like
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012287 K5 15 min.
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.October 13th 2010211 K 24.3 15 min.
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...December 30th 201974 K3.8 1 hour
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019597 K 14.6 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.