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.
152 K 4.4/5 (20 reviews)
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Last modified on: July 23th 2014
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For 350 g, you will need:

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Times for this recipe
Preparation: 9 min.
Cooking: 15 min.
All in all: 25 min.
When should you start or finish this recipe?
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.
Apple confectioner's custard : Stage 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 : Stage 2
Put into a bowl: 3 egg yolks, 25 g caster sugar and 20 g cornflour.

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

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

Stage 5 - ⌛ 2 min.
Apple confectioner's custard : Stage 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 : Stage 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 : 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.

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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %70 RDI=6 %20 RDI=3 %490 RDI=30 %2,060 RDI: 30 %
Per 100 g3 RDI=1 %20 RDI=2 %5 RDI=1 %140 RDI=7 %580 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg
How much will it cost?
  • For 350 g : 0.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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