Apple cider custard is the perfect fall dessert!




2 cups high quality apple cider

½ cup sugar

½ cup sour cream

1 tablespoon + 1 teaspoon tamarind concentrate (available at Asian grocery stores, online, and possibly Whole Foods)

4 eggs, beaten

1 tablespoon cornstarch

1 tablespoon butter, softened


Graham Streusel

¾ cup light brown sugar

1 ½ cups graham cracker crumbs

1 ¼ cups flour

¾ cup butter, cubed

generous pinch salt


Sweetened Whip Cream

1 cup heavy whipping cream

2 tablespoons sweetened condensed milk

generous pinch salt


For graham streusel:

Preheat oven to 325°F.  Combine dry ingredients in bowl of stand mixer, add butter and mix until streusel clumps together. Spread over a sheet pan lined with parchment paper and bake until golden brown, about 10-15 minutes.  Cool.

For custard:

Simmer apple cider in small sauce pot until reduced to ½ cup.  When reduced, remove from heat and whisk in sugar, sour cream, and tamarind concentrate.  Return to heat and cook until hot but not boiling.  While whisking eggs, slowly pour about ½ cup of the apple cider mixture into them.  Then slowly whisk warmed egg mixture into remaining cider mixture.  Dissolve cornstarch in 1 tablespoon water and whisk into sauce pot.  Return to medium heat and cook until mixture thickens, stirring constantly for about 8-10 minutes.  Remove from heat and stir in butter.  Pour into an 8”x8” cake pan and cool completely.  

For whipped cream:

Mix cream and sweetened condensed milk in bowl of stand mixer.  Whip to soft peaks.  

To serve:

Whisk cooled custard until smooth.  Spoon into serving bowls and top with whipped cream and streusel.  


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