Ingredients
For
the custard
2
medium egg
yolks
2
teaspoons of cornflour
25g
caster
sugar
½
teaspoon vanilla
extract
250ml
whole milk
250mll
double
cream
For
the Apple pie
Already
rolled out puff pastry
2
Cox Apples
2
tablespoons of caster sugar
1
teaspoon of cinnamon
A
pinch of nutmeg
1
taablespon of flour
Juice
of half a lemon
Preparing the custard
Put the egg yolks in a pyrex bowl with the cornflour and sugar.
Add the vanilla extract, and use a whisk to combine all the ingredients.
Gradually
whisk in the milk and cream then place the bowl over a boiling pot
of water and cook gently for 6-8 minutes, whisking constantly,
until smooth and thick. (Do not allow the custard to boil.)
Preparing
the Apple pie
Set
aside one-third of the pastry for the lid.
Press
the pastry firmly into the ramekin and up the sides, making sure
there are no air bubbles. Chill the fridge for a few minutes.
Preheat
the oven to 200C.
Thinly slice the apples.
For
the filling, mix the sugar, cinnamon, nutmeg, lemon juice, salt and
flour in a large bowl. Stir in the apples.
Place
the apple filling into the ramekin.
Roll
out the reserved ball of pastry. Cover the pie with the pastry and
press the edges together firmly to seal. Using a sharp knife, trim
off the excess pastry, then gently crimp all around the edge.
Make
a few small cross shaped hole in the centre of the pie with the tip
of a knife.
Sprinkle
the pie with sugar and bake in the centre of the oven for 45–55
minutes or golden-brown all over and the apples are tender.
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