| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Coxon’s kit, Coxon1 | 1 | servings | |
INGREDIENTS
| 12 | Dried apple slices | |
| 4 | oz | Ground hazelnuts |
| 2 | tb | Icing sugar |
| 2 | oz | Breadcrumbs |
| Egg wash | ||
| Filo pastry into same size discs as | ||
| ; apples | ||
| 1/4 | ts | Cinnamon |
| 100 | g | Caster sugar |
| 40 | g | Cornflour |
| 4 | Egg yolks; separated | |
| 250 | ml | Milk |
| 250 | ml | Apple puree |
INSTRUCTIONS
APPLE CUSTARD Mix the breadcrumbs, cinnamon, hazelnuts and icing sugar together. Cut pastry discs and brush with egg wash. Scatter the crumb mix over the discs. Place into the oven and bake off at 190C/375F/gas 5 until cooked. Build up layers of alternating discs of apple custards and pastry discs. Apple custard: Bring milk to the boil. Blend the other ingredients together, except the puree. Whisk in the other ingredients and add the apple puree. Bring to the boil. Cover with buttered and sugared paper and leave to cool. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“God makes it, we mess it”