Chinese Five Spice Caramel Apple Custard Food

PUMPKIN CREME CARAMEL

Steps:

• Preheat oven to 350°F. Stir sugar and water in heavy medium saucepan until slightly dissolved. Without stirring, cook on medium heat 8 to 10 minutes or until sugar turns golden brown. Immediately pour into 9-inch round cake pan. Wearing oven mitts, quickly swirl and tilt pan to coat bottom and sides of pan with caramelized sugar. Place pan in large shallow baking pan. Let caramelized sugar stand at room temperature to cool and harden slightly.
• Place milks, pumpkin, cream cheese, eggs, pumpkin pie spice and vanilla in blender container; cover. Blend on medium speed until smooth. Pour over caramelized sugar in pan. Pour enough hot water into baking pan to come halfway up side of cake pan.
• Bake 40 to 45 minutes or until knife inserted in center of flan come out clean. Cool slightly. Carefully remove pan from water. Cool completely on wire rack.
• Refrigerate 3 hours or overnight. Carefully run knife around flan to loosen from pan. Invert onto serving plate. Gently remove cake pan.

CHINESE FIVE SPICE CARAMEL APPLE CUSTARD

Steps:

• 1. Preheat oven to 325 degrees. In a small bowl measure brown sugar and Chinese Five Spice.
• 2. Mix until well combined.
• 3. In four 7 ounce ramekins, divide brown sugar mixture evenly.
• 4. Using a mandolin slicer or knife, slice apple thinly on two opposing sides. (The rest of the apple can be refrigerated for other use)
• 5. Divide apple slices and place on top of brown sugar mixture.
• 6. In a microwave container heat 2 cups of water until steaming hot about 5 minutes.
• 7. While water is heating, prepare your custard mixture. In your mixer beat eggs with sugar until creamy on high speed.
• 8. Add cream and vanilla and mix on low until well combined.
• 9. Ladle into ramekins evenly. Place ramekins into an 8" x8" baking dish with at least 2" high sides. Pour hot water into dish around ramekins carefully.
• 10. Place in oven and bake for 40 - 45 minutes.
• 11. Remove and refrigerate until completely cooled
• 12. To serve, run a knife around the edge of ramekin. Place serving dish on top and invert. Allow glaze to fall over custard, spooning any remaining over the top. Enjoy!

CUSTARD

Steps:

• Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.
• Pour custard into a jug or pitcher, and serve.
• Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

CARAMEL CUSTARD APPLE TART

Steps:

• Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
• Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
• Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.