Apple butter and cinnamon custard toasts recipe

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

for the apple butter
  • 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
for the cinnamon custard toasts
  • 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

  1. 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.
  2. Remove the cinnamon and vanilla, blend the pulp to ensure it is smooth.
  3. Pour the puree back into the pan and add the sugar.
  4. Continue to cook over a low heat for 1-2 hours or until the apple has thickened and turned a caramel colour.
  5. Place the butter in clean jam jars while still hot and then into the fridge once cooled.
  6. 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.
  7. In a mixing bowl, add the yolks and caster sugar and whisk together, gently adding the infusion and mix well.
  8. 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.
  9. In a frying pan, add a knob of butter and fry the custard toasts on each side for 2 minutes and until lightly browned.
  10. Serve them warm and with the apple butter spread and a pinch of cinnamon on top.

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