Saturday, January 07, 2012

Pie & Custard

a handful of this

plus a few of these

makes this

Rhubarb from the garden & few green apples from the tree makes a wonderful Apple & Rhubarb Pie with some home made Custard.
i stewed the Apples & Rhubarb separate, then mixed them together & poured it into the pie crust.

Home-made Custard

  • 1 cup milk
  • 1 cup thickened cream
  • 1 vanilla bean or 1tsp Vanilla 
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/3 cup caster sugar

  • Combine milk and cream in a small pot & add vanilla [if using vanilla bean split bean lengthways & scrape seeds into milk & drop in the bean] 

  • Cook slowly on medium heat until hot but not boiling.

  • Whisk egg yolks, cornflour and sugar in a glass bowl.

  • Remove vanilla beans from milk mixture. 

  • Pour hot milk mixture over egg yolk mixture & whisk 

  • Pour into a medium pot & cook on low, stirring constantly for about 10 mins or until thick & will coat the back of a spoon. 
  • Do not allow custard to boil, as it might curdle.

i hate it when you have a recipe that calls for either just the whites or just the yolks. when this happens i always have a companion recipe to use the left over egg. in this case it is Meringue/ Pavlova. i will post that recipe tomorrow. 

1 comment:

Meggie said...

The combination of your pie looks very interesting. I planted my first apple tree last year and it had 2 apples on it. Maybe this year I will have at least 4 (I'm laughing). Living in a very windy area where temperatures are up and down, sometimes I loose the fruit blossoms to either the wind or a sudden drop in temps.