Apple And Fig Custard Recipes

APPLE AND FIG CUSTARD RECIPE

Steps:

• Place rack in top third of oven; preheat to 450°F. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
• Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.
• Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
• Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25-30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they'll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375°F and bake custard until golden and center is firm, 30-35 minutes. Let cool slightly before serving.
• Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.

BREAD PUDDING WITH APPLE, RAISINS AND FIGS

Steps:

• Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.
• Preheat oven to 350°F. Generously butter 8-cup soufflé dish. Spread 1 side of each bread slice generously with butter. Cut bread into 1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk in large bowl. Whisk in cream and next 4 ingredients. Stir in apple, raisins and figs with Marsala. Pour over bread and stir to combine. Let stand 5 minutes. Set soufflé dish in large baking pan. Add enough hot water to large pan to come 1 inch up sides of soufflé dish. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours. Serve warm.

APPLE CUSTARD

Steps:

• Preheat oven to 350-degrees F.
• Butter an 8 x 8 baking dish.
• Roll apples in sugar until they are coated evenly. Place apples close together in prepared dish.
• Using a blender (or use electric mixer) mix together the remaining ingredients (milk- almond extract) and pour over apples. Sprinkle with nutmeg, if desired.
• Bake for 30- 40 minutes or until apples are tender. Custard will finish setting while apples are cooling.

APPLE CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix eggs and brown sugar in a bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla extract and set aside to rest.
• Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
• Stir egg mixture and pour over the apples in the skillet.
• Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.