Guilt-less Desserts & Treats for your Family
I’ve had a bad case of the ‘usedtos’ of late.
This is when you lament on what you used to have, no longer do and sometimes long for. The ‘usedtos’ are the melancholy cousin of the ‘could’ve/should’ve/would’ve’s’.
Current ‘usedtos’ include;
I used to have a waist.
I used to have a social life.
I used to have money in my wallet.
I used to have jeans that fit.
Another ‘used to’ involves my kitchen; I used to have a bright and colourful kitchen. Our old house was full of colour; purple feature walls, green and blue bedrooms and yellow hallways. We even had purple splash backs made for the kitchen. Our new house (or our ‘grown up house’ as we call it) is totally devoid of crazy colours, so I had to do something to fix that and put some fun back in the kitchen (as this is where I spend most of my time).
I recently received a very groovy purple stick blender to try from IMK. IMK has recently launched a new range of kitchen appliances, including toasters, kettles, blenders and stick mixes, they come in a range of bright and fun colours and are available from Spotlight Stores. Imagine all your appliances in matching colours or a rainbow of appliances!! No more boring ‘grown up’ kitchen that’s for sure! Not only was my stick blender purple it was surprisingly powerful. I know this as I was left wearing my Apple Custard when I was playing around using the Turbo setting!
This Apple Custard was the perfect way to christen my new purple appliance. The hardest part of making this Apple Custard was peeling the apples; I HATE peeling!! I am normally really lazy and leave the skins on apples, carrots and pears (plus there’s lots of good nutrients hiding under the skin that you want to keep) but chunks of peel in your custard are right up there with lumpy custard. And no one likes lumpy custard!
This Apple Custard uses the same technique as both the Sweet Potato and Pumpkin Custards, so it can also be used to make a mousse and this pie (I also made another pie with my left over custard but you’ll have to wait a couple of weeks for that recipe!). My IMK stick blender came in very handy as I used the blender attachment to puree the apples and then the stick attachment to mix in the cream and remove any lumps (hate that lumpy custard!!). This Apple Custard is subtle in it’s fruity flavour and is a great alternative to regular custard on puddings or even in trifles. I used Granny Smith Apples but feel free to choose your favourite apple. Make sure it’s a sweeter variety though, a tart custard cannot be fixed by any amount of blending!!
This recipe and post was brought to you by Nuffnang and IMK Pro Colour.
- 2-3 Apples (sweeter the better; need cooked wieght of 170 grams)
- 1/3 Cup Milk (of choice)
- 3 Egg Yolks
- 2 Tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 3/4 Cup Coconut Cream (thickened part of opened can of cream/milk which has been in the fridge overnight)
- Peel the apples and cut into chuncks. Place the apple chunks in a saucepan and cover with water.
- Bring the water to the boil and simmer for 8 minutes, or until apples are soft (time will vary from 5-10 minutes). Strain the apples.
- Place the softned apple pieces in a blender and process until a purree forms.Allow the apple puree to cool before using.
- Place 170 grams of apple puree, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
- Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly.
- Take the custard off the heat and stir in the cream until combined.
- Using a hand blender, blend the custard whilst in the saucepan until no lumps remain and it is silky smooth. Alternatively, place the custard into a kitchen blender and blend until no lumps remain.
- Eat warm or cold (the custard needs to be refrigerated).