Hot Custard

Name: Hot Custard
Ingredients: For the Apples; 8 Apples -- fine to mix up the varieties; 2 cinnamon stick, each broken into thirds; peel of half a lemon (Meyer if possible), sliced into pieces; 1 cup lightly packed light or dark brown sugar; 2 tablespoons Spanish Sherry -- sweet or dry; 1 cup Raisins; 3 tablespoons butter; For the Custard; 2 eggs, lightly beaten; 1/4 cup sugar; 1/8 teaspoon salt; 2 cups Hot milk (or 1 cup cream and 1 cup milk); 1/2 teaspoon vanilla; 1 teaspoon sherry, port, or maderia

15 ingredients

2 steps

Ingredients

For the Apples
8 Apples -- fine to mix up the varieties
2 cinnamon stick, each broken into thirds
peel of half a lemon (Meyer if possible), sliced into pieces
1 cup lightly packed light or dark brown sugar
2 tablespoons Spanish Sherry -- sweet or dry
1 cup Raisins
3 tablespoons butter
For the Custard
2 eggs, lightly beaten
1/4 cup sugar
1/8 teaspoon salt
2 cups Hot milk (or 1 cup cream and 1 cup milk)
1/2 teaspoon vanilla
1 teaspoon sherry, port, or maderia

Directions

1

?Combine in a heavy saucepan the eggs, sugar, and salt. Slowly add the hot milk. Transfer to a double boiler and stir consistently until the custard coats a spoon. Don't let the water boil -- just keep it simmering. When the custard is thick add the vanilla and alcohol.
2

If you've roasted some apples or other fruit add any juices that may have accumulated to the custard. Pour hot custard over any dessert--or eat it straight. Leftovers can be cooled, refrigerated, and eaten the next day warmed up.