Apple & Cinnamon Egg Custard Recipe
This simple but delicious egg custard recipe is one that we should all have in our repertoire. Just four ingredients are required to make a smooth, delicate, creamy custard, and it is much easier to make than you might think. And when added to a stewed granny smith apple with cinnamon, this custard is hands down one of the very best things you can put in a reusable pouch!
For the custard, you will need four egg yolks, a teaspoon of vanilla, a tablespoon of cornflour, two cups of milk and one and a half tablespoons of sugar. For the stewed apple, you will need at least one granny smith apple, a pinch of cinnamon and a splash of water.
First, whisk the egg yolks together with the sugar and the cornflour in a big bowl. Then, in a medium-sized saucepan, bring the milk and vanilla extract almost to the boil while stirring. Take it off the heat before it boils and slowly add it to the egg yolk mixture while whisking constantly.
Pour the custard back into the saucepan and heat, stirring, until thickened and coating the back of a spoon. Remove from heat and allow to cool.
Meanwhile, to make the stewed apple, peel, core and chop the apple and place in a microwave-safe bowl with a splash of water. I didn’t measure, but it might have been about a quarter of a cup of water. Just a splash. Microwave for two to three minutes or until the apple is nice and soft. Using a stick blender (or food processor or blender) puree the apple until your preferred consistency is reached. I like some chunky bits of apple in my puree, but you can blitz it until completely smooth if you prefer. Add a good pinch of ground cinnamon and stir.
You could serve your stewed apple and cinnamon puree and homemade egg custard as is if you like. But we’re here to make pouch goodies, right?
Gently fold the apple through the egg custard until it is just mixed together. Not too much.
Spoon into reusable pouches for a fun treat for children’s lunchboxes! This recipe will make enough apple and cinnamon egg custard for at least six pouches.
Apple and cinnamon egg custard pouches will keep in the fridge for up to two days. They are not suitable for freezing.
Apple & Cinnamon Egg Custard
2 cups milk
1 tsp vanilla extract
4 egg yolks
1 tbsp cornflour
1 1/2 tbsp sugar
1 granny smith apple
1 pinch of ground cinnamon
1. Place the milk and vanilla extract in a small saucepan over medium heat and stir. Remove from heat just before it reaches boiling point.
2. Place the egg yolks, cornflour and sugar in a large separate bowl and whisk well to combine.
3. Slowly pour the milk mixture into the egg yolks, whisking continuously.
4. Return the milk and egg mixture back into the saucepan and cook over low-medium heat, stirring continuously to make sure the custard doesn’t stick to the bottom. Keep stirring for a few minutes until the custard has thickened and coats the back of a spoon.
5. Remove from heat and allow to cool.
6. Peel, core and chop the apple. Place in a microwave-safe bowl and add a splash of water. Microwave for two to three minutes or until soft and cooked through.
7. Blitz with a stick blender or food processor until desired consistency is reached. Add cinnamon and stir to combine.
8. Gently fold the apple through the custard and spoon into pouches. Serve.