Apple butter and cinnamon custard toasts recipe
I wanted to create something delicious using seasonal ingredients with elements people can grow themselves in their garden. The apple butter can keep in sealed jars in the fridge for a few of weeks.
Ingredients
- 2 kg cooking apples
- 300 ml water
- 2 tbsp cider vinegar
- 1 vanilla pod split in two sideways
- 1 cinnamon stick
- 400 g caster sugar
- 4.4 lbs cooking apples
- 10.6 fl oz water
- 2 tbsp cider vinegar
- 1 vanilla pod split in two sideways
- 1 cinnamon stick
- 14.1 oz caster sugar
- 4.4 lbs cooking apples
- 1.3 cups water
- 2 tbsp cider vinegar
- 1 vanilla pod split in two sideways
- 1 cinnamon stick
- 14.1 oz caster sugar
- 350 ml double cream
- 150 ml milk
- 1 cinnamon stick
- 100 g caster sugar
- 6 egg yolks
- 1 loaf of unsliced white bread
- 12.3 fl oz double cream
- 5.3 fl oz milk
- 1 cinnamon stick
- 3.5 oz caster sugar
- 6 egg yolks
- 1 loaf of unsliced white bread
- 1.5 cups double cream
- 0.6 cup milk
- 1 cinnamon stick
- 3.5 oz caster sugar
- 6 egg yolks
- 1 loaf of unsliced white bread
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 120 mins
- Serves: 6
Step-by-step
- To make the apple butter; peel, core and chop the apples, add them to a large pan with the water, vanilla pod, vinegar and cinnamon and cook over a slow heat until a pulp.
- Remove the cinnamon and vanilla, blend the pulp to ensure it is smooth.
- Pour the puree back into the pan and add the sugar.
- Continue to cook over a low heat for 1-2 hours or until the apple has thickened and turned a caramel colour.
- Place the butter in clean jam jars while still hot and then into the fridge once cooled.
- To make the cinnamon custard toasts; pour the milk, cream and cinnamon into a pan. put clingfilm over the pan and bring the liquid to simmer on a low heat. Then take the pan off the heat and keep to one side to infuse - the cling film helps the infusion.
- In a mixing bowl, add the yolks and caster sugar and whisk together, gently adding the infusion and mix well.
- Slice the bread 2-3 cm thick, remove the crusts and cut into thick soldiers, lay the bread in a dish, pour over the warm custard mix and let soak for 10 minutes - turning the bread occasionally.
- In a frying pan, add a knob of butter and fry the custard toasts on each side for 2 minutes and until lightly browned.
- Serve them warm and with the apple butter spread and a pinch of cinnamon on top.
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Recipe courtesy of PG Tips The New Ones
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