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Apple and Rum Custard Cake recipe
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To make Apple and Rum Custard Cake you will need
Ingredients
| 1 1/2 | cups | Flour; unbleached, unsifted | | 5 | tablespoons | Sugar | | 1 | tablespoon | Lemon rind; grated | | 2/3 | cups | Butter or margarine | | 1 | | Egg yolk; large | | 1 | tablespoon | Milk filling----------- | | 1/2 | cups | Soft bread crumbs | | 2 | tablespoons | Butter or margarine; melted | | 4 | cups | Apples; tart, sliced | | 1 | tablespoon | Lemon juice | | 1/4 | cups | Sugar | | 1/4 | cups | Raisins; * | | 1/4 | cups | Rum | | 3 | | Eggs; large, beaten | | 1/3 | cups | Sugar | | 1 3/4 | cups | Milk |
Instructions
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
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CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter.
Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4
c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and
sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15
minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk
and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at
350 degrees F. until custard is set. Cool completely before serving. Do NOT
remove springform pan until cool.
Enjoy your Apple and Rum Custard Cake
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Thu 17 Jul 2008
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