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November 20, 2020
These individual apple pies are so quick to make and perfect with Crème Anglaise. And I thought, how nice of the French to make our custard sound so special. Apologies for only one dish this week, I’d just completed my first Japanese milk bread and the boys (and Michael) ate too much of it before I managed to get a photograph. This will follow next week but feedback from them was extremely positive.
Ingredients: (makes 4)Ready rolled puff pastry200g apples (peeled, cored and chopped)25g light brown sugar (or to taste)20g raisins (optional)¼ tsp ground cinnamonSqueeze of lemon
Method:Preheat oven to 200⁰C. Grease four 8cm cake tins. Take the puff pastry out the fridge.
Peel, core and chop the apples. Place in a bowl with a squeeze of lemon, sugar, raisins and cinnamon. Unroll the pastry and cut four 12x12cm squares. Place each piece of pastry in the prepared tins. Lightly press them in and then pour equal amounts of the apple mixture into each. Place in the oven and bake for appx 18-20 mins, until the pastry is lightly browned.
Take out of the oven, allow to cool a few mins and then remove from the tins and place on a wire rack. They can be eaten immediately or once cooled. Serve with custard.
Ingredients:120ml whole milk110ml double cream50g caster sugar3 egg yolks1 vanilla bean
Method:Put the milk and cream in a saucepan. Split the vanilla bean through the length, scrape out the seeds and place them with the bean in the pan, and heat on low till it starts to simmer. Take off the heat.
Whisk the egg yolks and sugar together to mix, then gradually add the milk mixture. Once it’s all incorporated, pour the mixture back in to the saucepan and heat on low until it thickens, stirring continuously - this may take about 5 minutes.
Strain custard into a bowl and either use immediately or allow to cool. Keep refrigerated.
Gaby Van Clarke
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