Apple Custard Crisp Wsj Recipes

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.

SKILLET APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
• For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
• Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
• Serve with vanilla ice cream.

APPLE CRISP

Steps:

• For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
• Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
• For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
• Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.

APPLE CUSTARD CRUMBLE

Steps:

• Preheat oven to 350°F Lightly grease or spray 8-inch squarea baking dish . Layer apple slices in dish.
• In bowl, whisk together sugar flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemom rind and vanilla; pour over apples.
• Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Spinkle over apple mixture.
• Bake for about 50 minutes or until apples are tender, custard is thickened, and topping is golden. Serve warm or cold with a dollop of whipped cream or frozen vanilla yogurt.
• NOTE: Tart apples such as Northern Spy, Granny Smith Spartan or Crispin give the best fruit flavour.
• You may also sprinkle 1/3 cup of dried cranberries over apples in step one.

DAUGHTER'S APPLE CRISP

Steps:

• Place pie filling in an 11x7-in. baking dish; dot with butter. Combine flour, sugar, baking powder and nutmeg in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling., Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and filling is bubbly. Serve warm, with ice cream if desired. ,

APPLE CUSTARD PIE

Steps:

• In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

STIRRED EGG CUSTARD RECIPE

Steps:

• Serves 4 to 6 Combine milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan (a Le Creuset works well here). Heat on medium-low to medium heat until the milk is hot and small bubbles are forming around the sides of the pan. Meanwhile, in a medium mixing bowl, whisk egg yolks until frothy. Add the sugar, cornstarch, and salt and continue stirring until well combined and a lighter yellow color. Stir a cup of the hot milk into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan. Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the eggs don't overcook. Remove the saucepan from the stove. Whisk in vanilla and stir the custard for another minute or so to release some of the heat. Allow to cool. Serve at room temperature or refrigerated. Garnish with lightly whipped cream and freshly ground nutmeg.

APPLE CUSTARD CRISP (WSJ) RECIPE

Steps:

• CRISP TOPPING: IN a bowl, whisk together flour, both sugars, cinnamon and salt. Drop in cubes of cold butter and toss with fingers until butter is coated. Squeeze and rub ingredients together to form moist clumps and curds. Sprinkle with vanilla and toss to blend. Refrigerate for at least 1 hour and up to 4 days. APPLE CUSTARD BASE: Preheat oven to 375 and set rack in center position. Place a deep dish 9 inch pie plate on a baking sheet lined with parchment to catch spills. Peel, halve, core and cut apples into 1 1/2 inch cubes. Transfer apples to pie plate. Stir in lemon zest and juice. In a medium bowl, whisk together cream, brown sugar, spice, egg and egg yolk to blend thoroughly, about 1 minute. Whisk in Calvados and vanilla. Pour custard over apples and jiggle pie plate to encourage custard to slide into all the spaces. Scatter the apple custard base with crisp topping and tap topping lightly with your fingers so it sticks. Transfer to oven and bake until crisp is golden brown and apples are tender, 50-60 minutes. If crisp appears to be browning too quickly, tent loosely with foil. Transfer baking sheet to a wire rack and let crisp rest at least 10 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream.