CookEat Recipe
Cream of Apples
Four apples sliced into an egg-milk custard baked in a dish. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2736. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Egg custard74°C, pasteurized yolk route if lower set temp desired; apple cooling/fruit safe. Limites : Apple size/trim, vanilla drops, dish capacity and custard-set outcome unknown.
Method
Steps
Step 1
Halve/slice FOUR Pippin apples, sauté in one ounce butter and one ounce sugar with recorded few drops vanilla ten-minute guide without mashing. Transfer to baking dish.
Step 2
Whisk TWO WHOLE eggs plus TWO ADDITIONAL yolks with separate two ounces sugar; add separate two gills milk, half gill cream and half teaspoon vanilla. Strain into apple dish, mix lightly, oven-set with door open twenty-five-minute guide until egg custard74°C. Add recorded powdered sugar and serve.
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