Gingerbread Apple Flan With Apple Custard Food

GINGERBREAD APPLE PIE

Steps:

• Preheat oven to 375°F.
• MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder.
• Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips.
• Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together.
• Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
• MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch.
• Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved.
• ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling.
• Cover with foil and bake for 20 more minutes.
• Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.
• Serve warm or at room temperature.

EASY APPLE FLAN

Steps:

• Preheat oven to 350 degree.
• Grease a pie or flan dish.
• Melt butter in saucepan over low heat.
• Remove saucepan from heat.
• In a bowl, beat eggs together with caster sugar.
• Stir in melted butter, mix well.
• Sift in flour, a little at a time.
• Mix well.
• Add vanilla essence and salt.
• Set mixture aside.
• Peel apples, remove cores and pips and cut them into thin slices.
• Pour a little of mixture into dish.
• Arrange sliced apples on the dish then cover with the rest of the mixture.
• Bake apple flan for 45 to 60 minutes.
• Check at 45min to see flan is baked, i.
• e.
• when top is puffy and golden brown.
• Bake when skewer inserted into the center of the flan comes out clean.

GINGERBREAD APPLE FLAN WITH APPLE CUSTARD

Steps:

• Preheat oven 350 degrees F.
• Combine flour, brown sugar, 1/3 cup of the granulated sugar, baking powder, baking soda, 1 ¾ tsps of the ginger, remaining spices and salt and pepper in a bowl.
• Add 2 of the eggs, molasses and 6 tblsps of the butter and blend until just combined.
• Scrape dough into buttered 9 or 10 inch springform pan and, with lightly-floured hands, pat it evenly onto the bottom and 2 inches up sides of pan.
• Arrange the apple slices, cored side down, in concentric circles over the gingerbread.
• Sprinkle them with remaining ¼ tsp ginger and bake for 30 minutes, or until apples are browned lightly.
• Whisk together remaining 2 eggs, ¼ cup sugar, 4 tblsps butter, rind and lemon juice and pour evenly over apples, being careful not to let any drip onto sides of pan.
• Bake another 20-25 minutes, or until custard is just set.
• Serve at room temperature.

APPLE CUSTARD

Steps:

• Preheat oven to 350-degrees F.
• Butter an 8 x 8 baking dish.
• Roll apples in sugar until they are coated evenly. Place apples close together in prepared dish.
• Using a blender (or use electric mixer) mix together the remaining ingredients (milk- almond extract) and pour over apples. Sprinkle with nutmeg, if desired.
• Bake for 30- 40 minutes or until apples are tender. Custard will finish setting while apples are cooling.

BAKED APPLE CUSTARD

Steps:

• Preheat oven to 325°F
• Whisk all ingredients except for the apple together until smooth. Divide apple slices into the bases of 2 heat-proof ramekins. Pour custard mix over the top. Bake in oven for 30 minutes or until custard is set and golden on top.

APPLE, RHUBARB & CUSTARD TART

Steps:

• Heat oven to 190C/170C fan/gas 5. Roll out the pastry to the thickness of £1 coin and use it to line a 23cm tart tin. Cut a round of baking paper bigger than the tin and place in the tin with baking beans on top. Bake blind for 15 mins, then remove the beans and bake for a further 10-15 mins until lightly golden. Remove the tart from the oven and turn the oven down to 160C/140C fan/gas 3.
• While the tart is in the oven, prepare the filling. Gently heat the rhubarb, apple, caster sugar and orange juice in a small pan for 10 mins until fruit is soft, but still holding its shape. Once cooked, remove from the heat and leave to cool slightly while you make the custard.
• Heat the cream, milk and vanilla pod in a small pan and bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl or jug and add the orange zest.
• Once the tart case is cooked, scatter the fruit over the bottom of the case and pour the custard on top. Place the tart in the oven and cook for 30-35 mins until the custard is just set. Remove from the oven and leave to cool completely before cutting into slices.

EXCELLENT APPLE GINGERBREAD

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
• To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
• Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
• To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.