Apple Raisin Custard
Makes 6 (1/2-cup) servings
I've always thought apples and raisins go together perfectly, so look for different ways to enjoy them. Here they are enclosed in a rich custard, offering a perfect contrast of texture as well as flavor.
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
1 cup sugar
1/2 cup apple juice
1 cup finely diced peeled apples-a sweet variety such as McIntosh or Delicious
1/2 cup raisins
1 cup milk
1 cup heavy cream
1 large egg
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
how to prepare
CARAMEL: Be sure to have 6 custard cups nearby before you caramelize the sugar—the caramel goes in the bottom, and you'll need to work very quickly. Heat the sugar in a 10-inch skillet over medium heat, stirring constantly to prevent burning, until the sugar melts and turns golden brown. Don't worry if lumps develop—keep stirring and be sure the heat is not too high—and they will eventually melt. Immediately remove the skillet from the heat and place 2 tablespoons of the caramelized sugar in the bottom of each custard cup.
CUSTARD: Reduce the apple juice to ¼ cup in a small saucepan over medium heat. Watch it carefully, as once it starts to reduce, it happens very fast, and you don't want to end up with dark brown apple syrup in the bottom of your pan.
Preheat the oven to 300°.
Divide the apples and raisins among the custard cups, on top of the caramel. Place the apple juice, milk, cream, egg and egg yolks, butter and vanilla in a blender or food processor and process until combined. Divide the mixture evenly among the custard cups (the recipe will work just fine even if your custard cups are larger than ½-cup capacity), and place the filled cups in a large deep pan. Fill the pan with enough hot water to come three-fourths of the way up the sides of the cups. Bake until the custards are set, about 1 to 1½ hours. To test for doneness, insert a knife into a custard; if it comes out clean, the custards are done. Serve and enjoy.
Copyright© 1995 by Paul Prudhomme