Monday, 2 July 2007

Apple Custard

Apple Custard

Another food of the Beechworth Bakery. Taken just beside the window to grab more lights accompanied with the shallow depth of field to isolate the custard and blurring out the background. Maybe it's a little too shallow this time.

Ingredients for Apple Custard

Into a pudding pan put 1½ quarts of pared, quartered, and cored apples. Sprinkle over them three-fourths cup sugar and one-fourth teaspoon salt. Bake till tender. While the apples are baking, prepare a custard from the following ingredients:
¾ quart milk
½ cup sugar
2 whole eggs and two yolks
½ teaspoon vanilla
¼ teaspoon salt


Warm the milk.
Beat the eggs and yolks together, then beat the sugar into them.
Stir into them the hot milk, vanilla, and salt, and beat well together.
This should be ready when the apples are done.
Pour this custard over the hot apples, and return to the oven to bake just long enough for the custard to set.
A meringue may then be put over the pudding, if desired, by beating the two egg whites and folding into them three level tablespoons sugar, spreading this on the pudding, and setting it on the grate of the oven long enough to color the meringue a light brown

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