Poached Apples in Custard
Poached Apples in custard - Apple, cinnamon and vanilla - always a perfect combination.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 194 mg |
Ingredients
- Ingredients
- 1 lemon
- 8 Apple
- 1 pc ginger (20 grams or approximately 1 ounce)
- 500 milliliters Apple juice
- 1 Cinnamon stick
- 1 Vanilla bean
- 500 milliliters
- 3 eggs
- 1 heaping Tbsp sugar (30 grams)
Preparation steps
Rinse the lemon in hot water and pat dry. Zest the lemon, cut in half and squeeze the juice. Peel the apples and sprinkle with lemon juice. Peel the ginger.
Pour the apple juice, ginger, cinnamon and lemon zest into a saucepan and boil until syrupy, about 10-15 minutes on low heat. Poach the apples in the broth for 5-8 minutes depending on the ripeness of the fruit, stirring constantly. Let the apples cool in the cooking liquid.
Meanwhile, for the sauce slit the vanilla pod lengthwise and scrape out the seeds. Mix the milk, vanilla bean and seeds in a saucepan and bring to a boil.
Separate the eggs and save the egg whites for another use. Beat the yolks with sugar in a bowl until creamy. Gradually stir the hot milk into the eggs, pour everything back into the pot cook over very low heat until a creamy sauce is created. Do not boil and stir constantly. Pour the custard through a sieve and let cool.
To serve, drain the apples, distribute into 4 bowls and pour the custard over the top.
