Apple butter and cinnamon custard toasts
Cooking time:(may need an extra hour for the apple butter)
Skill level: Bit of effort
Lightly fried, crispy on the outside and gooey on the inside, these cinnamon custard toasts are delicious with our apple butter or on their own
IngredientsFor the apple butter:
- 2kg of cooking apples
- 300ml water
- 2tbsp of cider vinegar
- 1 vanilla pod split in two (sideways)
- 1 cinnamon stick
- 400g of sugar
- 350ml double cream
- 150ml milk
- 1 stick of cinnamon
- 100g caster sugar
- 6 egg yolks
- 1 loaf of unsliced white bread
Running out of time? Use 500ml of ready-made custard instead of making your own. Pop in a stick of cinnamon and slowly bring it to the simmer in a pan, over a low heat.
- For the apple butter: Peel, core and chop the apples, add them to a large pan with the water, vinegar, vanilla pod and cinnamon and cook over a slow heat until a pulp.
- Remove the cinnamon and vanilla, blend the pulp to ensure it is smooth.
- Pour the puree back into the pan and add the sugar. Continue to cook over a low heat for 1-2 hrs or until the apple has thickened and turned a caramel colour.
- Place the butter in clean jam jars while still hot and then into the fridge once cooled.
- For the cinnamon custard toasts: Pour the milk, cream and cinnamon into a pan.
- Cling film the pan and bring to the simmer on a low heat. Then take the pan off the heat and keep to one side to infuse (the cling film helps the infusion).
- In a mixing bowl, add the yolks and caster sugar and whisk together, gently adding the infusion and mix well.
- Slice the bread 2-3cm thick, remove the crusts and cut into soldiers, lay the bread in a dish, pour over the warm custard mix and let soak for 10 mins, turning the bread occasionally.
- In a frying pan, add a knob of butter and fry the custard toasts on each side for 2 mins and until lightly browned.
- Serve them warm and with apple butter spread and a pinch of cinnamon on top.