Apple Custard Crumble

Maggi

Maggi

Standard Supplier 28th August 2014

Apple Custard Crumble

Portions: 10

Ingredients

  • Ingredients
  • 500g Braeburn apples, peeled, cored and roughly chopped
  • 25g unsalted butter
  • 20g sugar
  • 1tbsp water
  • 500ml semi-skimmed milk
  • 500ml whipping cream
  • 2 vanilla pods, seeds only
  • 110g NESTLÉ DOCELLO Crème Brûlée Mix
  • 500g plain flour
  • 20g cinnamon
  • 250g soft brown sugar
  • 100g pecan nuts, roughly chopped
  • 250g unsalted butter

Method

Method
Place the apples, butter and sugar into a pan and add a tablespoon of water. Bring to the boil and simmer for approximately 5mins to dissolve the sugar and slightly soften the apples. Remove from the heat and set aside.
Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes. Decant into serving dishes and place in the refrigerator to set for approximately 35 minutes.
While the brûlée is setting, make the crumble. Place the flour, butter & cinnamon into a mixer and, using the paddle attachment, blitz to reach a breadcrumb texture. Add the sugar and the chopped pecan nuts. Mix to combine.
Lay the crumble mix onto a sheet of baking parchment and place in an oven preheated to 180˚C for approximately 20mins or until golden brown, stirring halfway. Until set. Remove from the oven and allow to cool. Set aside.
When ready to serve, top with the softened apple and the nut crumble mix.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you