Baked Maple Custard and Apple Crumble
Recipe by Andy Bowdy of Saga
Serves 6
The classic pairing of apples and cinnamon gets a modern makeover with a twist, combining luscious maple custard, sticky apples and sweet, crunchy pepitas.
Brûlée
2 eggs
10 egg yolks
50g molasses
160g maple syrup
1L cream
1 teaspoon vanilla bean paste
Crumble
170g brown sugar
170g caster sugar
310g melted butter
1 teaspoon ground cinnamon
1 teaspoon sea salt
510g flour
Caramelised pepitas
150g Pepitas
50g sugar
Canola oil, for frying
Pinch salt
Apple pie filling
250g sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground all spice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 large apples, peeled, cored and sliced into wedges
2L apple juice
1 tablespoons cornflour
Lemon juice
Pinch salt
For the brûlée, pre-heat oven to 105⁰C. Whisk eggs, egg yolks, molasses and maple syrup in a mixing bowl. Pour cream into a large saucepan and heat over low heat until small bubbles appear. Remove from heat, add egg mix and vanilla and pour into an ovenproof serving dish. Bake until just set with a slight wobble in the centre.
For crumble, pre-heat oven to 180⁰C and line a baking tray with baking paper. Using a Smeg stand mixer fitted with the flat beater, mix all ingredients until butter is incorporated. Pour onto prepared tray and baking for 20 minutes or until golden.
For caramelised pepitas, heat a small amount oil in a frying pan and fry the pepitas until puffy. Add sugar and salt to taste and continue to cook over low heat until sugar melts. Remove from pan and cool.
For apple pie filling, place sugar in a large saucepan and cook over medium heat until sugar melts. Continue to cook, without stirring, until the sugar is a light caramel colour. Add spices, vanilla and apple wedges and cook until apples are just tender. Remove apples and set aside. Add apple juice to remaining caramel in saucepan and mix well. Remove ¼ cup of apple caramel mixture, add cornflour and stir until smooth. Pour cornflour mixture back into the saucepan and cook, over low heat, until thickened. Remove from heat, stir through apples and season to taste with lemon and salt.
To serve, top maple custard with apple wedges and sprinkle over crumble mixture and caramelised pepitas.
Recipe created with the Smeg stand mixer.
