Poached apple custard

Yield: 4 servings

Measure Ingredient
1 \N 1/2 inch pie cinnamon stick
3 \N Whole cloves
¼ teaspoon Freshly grated nutmeg
2 larges Granny Smith apples; peeled, cored and
\N \N ; cut into thick
\N \N ; rings
2 cups Unsweetened apple juice
1 cup Water
16 \N Canned or fresh black cherries
1½ cup 2% fat milk
1 teaspoon Vanilla essence
2 tablespoons Cornstarch mixed with 1/2 cup 2% fat milk
1 cup Liquid egg substitute
½ cup Brown sugar



Pop: Put the cinnamon, cloves and nutmeg in a small coffee mill or blender and grind to a fine powder.

Place the apple rings in a medium sized saucepan, pour in the apple juice and water and cover. Bring to a boil, reduce the heat and simmer until apples are tender - about 5 minutes. A knife inserted into an apple ring should go in and come out easily. Transfer the apple rings to a small bowl, reserving the poaching liquid in the pan over very low heat. Add the cherries and let them heat through. Remove from heat, drain and set aside.

Pour about 1 inch of water into a medium sized saucepan, cover and bring to a point where the water is hot, but not at a breaking boil. There should be literally hundreds of little bubbles on the bottom of the pan. Pour the egg substitute and sugar into a medium sized copper bowl, set the bowl over the nearly boiling water and whisk the egg substitute until thick and frothy - about 5 minutes. If the liquid should begin to boil, just pull the pan off the heat until it settles down, otherwise the egg will curdle.

Pour the milk mixture in a thin stream into the frothy egg mixture and whisk until well incorporated - it should increase in volume dramatically.

To serve: Place 2 apple rings on a dessert plate, cover with the thickened custard and garnish with 4 artfully placed cherries. Put a small amount of the pop in a small fine mesh sieve and push gently through, covering the custard with an even dusting.

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