Apple cider custard is the perfect fall dessert!
Ingredients:
Custard
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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