Rhubarb Apple Crumble with Homemade Custard
SERVES 4 - 6
450 g. fresh spring rhubarb
2 medium apples,( Cox or Braeburn, or similar dessert type apple )
juice of 1 small lemon
100 g. sugar (depending on tartness of fruit, you may want to take this up to 150 g.. It really is a matter of tasting )
for the crumble:
50 g. white sugar
50 g. golden brown sugar
100 g. plain flour
100 g. unsalted butter, diced
zest of one small lemon
100 g. toasted,roughly chopped almonds or hazelnuts, optional
for the homemade custard:
500 ml. whole Cravendale milk
6 egg yolks
125 g. sugar
1/2 Tbsp. pure vanilla extract
Preheat the oven to 180 C. To prepare the filling, top and tail the rhubarb, and lightly peel the stringy sides. Chop into bit size pieces. Core and peel the apple, chop into bite size pieces and toss in the lemon juice to avoid discoloration. Place the fruits in a medium pan, over a medium heat, and cook along with the lemon juice and the sugar, until the fruits are tender, but not mushy. If there is a lot of excess liquid, ( this depends on the fruit, ) drain through a colander, catching the flavourful juices in a bowl set beneath. ( Save for another use, i.e. these are delicious poured over yoghurt ). Place all the ingredients for the crumble in a medium bowl, and, using your fingers, work together until you have nice chunky bits, a pea pod like consistency. This can be done in a food processor, but it tends to be a bit blander in texture, all rather dusty and granular. Pace the cooked fruit in an oven proof dish, and cover evenly and generously with the crumble topping. Place in a pre heated oven and bake for 30 minutes. Remove from oven. This can be served warm or at room temperature.
To make the home made custard, place the Cravendale milk in a medium pan, and place over medium high heat. Bring to the boil, and remove from heat.Meanwhile whisk together the egg yolks and sugar, until well mixed. It will become lighter in colour and fluffy. Slowly pour the hot Cravendale milk over the egg/sugar mix, whisking continually, and then return it all to the pan. Cook out over a medium heat, stirring continually with a wooden spoon. ( Do not try to speed up the process by raising the heat, or you will end up with scrambled eggs. ) When it has thicken enough to coat the spoon heavily enough that if you 'draw a line' across it with your finger, the line stays, then the custard is ready, usually about 8 - 10 minutes. Strain through a fine sieve, and add the vanilla extract. This homemade custard can be used immediately, served warm. It keeps very well in the fridge for approx. 3 days in an airtight container. To reheat, place in the microwave, on a medium low setting, for approx. 1 minute. If you heat on high, it will curdle.
SERVES 4 - 6
450 g. fresh spring rhubarb
2 medium apples,( Cox or Braeburn, or similar dessert type apple )
juice of 1 small lemon
100 g. sugar (depending on tartness of fruit, you may want to take this up to 150 g.. It really is a matter of tasting )
for the crumble:
50 g. white sugar
50 g. golden brown sugar
100 g. plain flour
100 g. unsalted butter, diced
zest of one small lemon
100 g. toasted,roughly chopped almonds or hazelnuts, optional
for the homemade custard:
500 ml. whole Cravendale milk
6 egg yolks
125 g. sugar
1/2 Tbsp. pure vanilla extract
Preheat the oven to 180 C. To prepare the filling, top and tail the rhubarb, and lightly peel the stringy sides. Chop into bit size pieces. Core and peel the apple, chop into bite size pieces and toss in the lemon juice to avoid discoloration. Place the fruits in a medium pan, over a medium heat, and cook along with the lemon juice and the sugar, until the fruits are tender, but not mushy. If there is a lot of excess liquid, ( this depends on the fruit, ) drain through a colander, catching the flavourful juices in a bowl set beneath. ( Save for another use, i.e. these are delicious poured over yoghurt ). Place all the ingredients for the crumble in a medium bowl, and, using your fingers, work together until you have nice chunky bits, a pea pod like consistency. This can be done in a food processor, but it tends to be a bit blander in texture, all rather dusty and granular. Pace the cooked fruit in an oven proof dish, and cover evenly and generously with the crumble topping. Place in a pre heated oven and bake for 30 minutes. Remove from oven. This can be served warm or at room temperature.
To make the home made custard, place the Cravendale milk in a medium pan, and place over medium high heat. Bring to the boil, and remove from heat.Meanwhile whisk together the egg yolks and sugar, until well mixed. It will become lighter in colour and fluffy. Slowly pour the hot Cravendale milk over the egg/sugar mix, whisking continually, and then return it all to the pan. Cook out over a medium heat, stirring continually with a wooden spoon. ( Do not try to speed up the process by raising the heat, or you will end up with scrambled eggs. ) When it has thicken enough to coat the spoon heavily enough that if you 'draw a line' across it with your finger, the line stays, then the custard is ready, usually about 8 - 10 minutes. Strain through a fine sieve, and add the vanilla extract. This homemade custard can be used immediately, served warm. It keeps very well in the fridge for approx. 3 days in an airtight container. To reheat, place in the microwave, on a medium low setting, for approx. 1 minute. If you heat on high, it will curdle.
MsgID: 037515
Shared by: Gladys/PR
In reply to: ISO: Amsterdam Apple Crumble with custard Sau...
Board: International Recipes at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: Amsterdam Apple Crumble with custard Sau...
Board: International Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Amsterdam Apple Crumble with custard Sauce |
Aunt Jo | |
2 | Recipe: Rhubarb Apple Crumble with Homemade Custard for Aunt Jo |
Gladys/PR | |
3 | Thank You: Rhubarb Apple Crumble |
Aunt Jo | |
4 | You are very welcome dear Aunt Jo. Apparently, Cravendale milk |
Gladys/PR |
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