Baked Maple Custard with Caramelised Apple and Spiced Crumble
Serves Four
For the Brûlée:
1 litre Cream – Country Valley
Vanilla paste
2 eggs – Farmer Rod’s Free Range
180g egg yolk – Farmer Rod’s Free Range
50g molasses
160g maple syrup
Method:
In a mixing bowl, whisk to combine eggs, yolks and sugars.
In a pot gently heat cream. Add the egg mix. Skim the surface for bubbles and pour into an oven-proof serving dish.
Bake at 105 degrees until just set (will have slight wobble in the center)
For the Crumble:
170g brown sugar
170g caster sugar
310g melted butter – Pepe Saya
5g cinnamon – Spice Zen
10g salt – Olsson’s Sea Salt
510g flour
Method:
Combine ingredients with a paddle in a stand mixer.
Pour onto baking tray and bake at 170 degrees until golden.
For the Fried Caramelised Pepitas:
150 Pepitas
pinch salt
50g sugar
Canola oil to fry
Method:
In a pan with a small amount of oil, shallow fry the pepitas until you get a slight puff.
Add sugar and salt to coat, allow to melt slightly but not to caramelise. Lay out on tray to cool.
For the Apple Pie Filling:
6 large apples – Kurrawong Organics
1 tsp ground cinnamon – Spice Zen
1/8 tsp ground all spice
1/8 tsp clove – Spice Zen
1/8 tsp nutmeg – Spice Zen
vanilla
1 lemon – Eden’s Edibles
pinch salt – Olsson’s Sea Salt
250g sugar
2000ml apple juice – Parker’s Organic Juices
1 tbs corn flour
Method:
Peel and dice apples into eighths and remove cores.
Place sugar into a large pot or pan, large enough to fit apples. Cook sugar to a light caramel, add spices and vanilla. Add apples and cook, until caramelised and slightly softened (we still want some texture from the apples so don’t overcook).
Once apples are cooked remove them from the mix.
Add apple juice to the caramel and incorporate.
In a small mixing bowl whisk small amount of caramel from the pot and corn flour into a slurry. Add back into caramel and cook till thickened.
Remove from heat, add in apples and season to taste with salt and lemon.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Recipe from Andy Bowdy’s live demonstration at the Carriageworks Farmers Market, Sat 6 July.
All ingredients available at the Carriageworks Farmers Market every Saturday.