I love custard. Sometimes you just want something warm, nourishing, sweet, and just a little bit childish. It’s total comfort food. It makes the world a much nicer place and improves just about any dessert.
But, I am ashamed to admit, I usually rely on custard powder to make my custard. I just figured it’s easier and less likely to fail. I never bothered to actually make the real stuff, from scratch. Mostly because I thought I would do a bad job of it and end up with a burnt saucepan and me weeping over the stove.
Tonight I wanted to make something warm and luscious for dessert. My diet at the moment is terrible; I am comfort-eating like a crazy person, and today was no exception. Stress and emotional turmoil make me want to stuff food in my face until the world goes away. The world doesn’t, however, go away, and I just get fat and fed up with myself. But, nevertheless, I wanted to make dessert tonight.
I had some apples that were looking a bit sad, and I didn’t want to waste them, so I decided to bake them. And add custard, of course. A search through the cupboard resulted in the discovery that I didn’t have any custard powder (I seem to remember similar searches in the past – every time resulting in “no custard powder”. But do I remember to buy any? No, I do not) so I decided to bite the bullet and make my own.
It was so easy. Like, EASY! In fact, it was easier and less labour intensive than using the powdered variety. Tasted better too, as you would imagine. It wasn’t that evil, bright yellow colour that you get from the instant stuff either. Just custardy-coloured. I used the recipe and method from the Stay at Home Mum website.
So, here are the recipes for both custard and apples. Easy to make, even easier to eat. Make them tonight. Feel comforted🙂
Ingredients (for 2 Serves)
2 large cooking apples
6 dried dates, chopped finely
1 tbs brown sugar
1 tbs crunchy peanut butter
1/2 teaspoon ground cinnamon
3/4 cup boiling water
Preheat oven to 190 degrees celsius
Using a small knife (or an apple corer if you have such a thing…
note to self : buy an apple corer), carefully cut out the core and seeds, making a hole in the centre of the apple, about an inch or so wide.
In a small bowl, combine the dates, spice, sugar and peanut butter. Fill the cavities in the apples with this mixture. Dot 1/2 the butter on the top of each apple.
Pour the boiling water into an oven-proof dish. Place the apples into the dish.
Bake for approximately 45 minutes, or until apple is tender. You can baste with some juices from the pan, if you wish.
Serve with warm custard.
Ingredients (for 2 serves)
2 egg yolks (room temperature)
2 tsp cornflour
1 cup milk
1 tbs sugar
1/2 tsp vanilla essence
In a jug,
In a jug whisk together the egg yolks, cornflour and sugar until well combined.
In a saucepan gently heat the milk and vanilla until warm (not hot!), remove from the heat and add the milk to the egg mixture.
Tip it back into the saucepan and whisk constantly until boiling. Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn’t thickening, gently heat again).
Serve hot or cold. If serving cold – add a layer of plastic wrap to the surface of the custard to prevent a skin forming.