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apples apples cinnamon lemon light Spanish sherry raisins butter custard eggs sugar salt milk vanilla sherry
Viewed: 11 - Published at: 2 years agoIngredients
- For the Apples
- 8 Apples -- fine to mix up the varieties
- 2 cinnamon stick, each broken into thirds
- peel of half a lemon (Meyer if possible), sliced into pieces
- 1 cup lightly packed light or dark brown sugar
- 2 tablespoons Spanish Sherry -- sweet or dry
- 1 cup Raisins
- 3 tablespoons butter
- For the Custard
- 2 eggs, lightly beaten
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 cups Hot milk (or 1 cup cream and 1 cup milk)
- 1/2 teaspoon vanilla
- 1 teaspoon sherry, port, or maderia
Method
- ?Combine in a heavy saucepan the eggs, sugar, and salt. Slowly add the hot milk. Transfer to a double boiler and stir consistently until the custard coats a spoon. Don't let the water boil -- just keep it simmering. When the custard is thick add the vanilla and alcohol.
- If you've roasted some apples or other fruit add any juices that may have accumulated to the custard. Pour hot custard over any dessert--or eat it straight. Leftovers can be cooled, refrigerated, and eaten the next day warmed up.
