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Apple Crisp with Salted Caramel Cream

Just kidding, this is 6 of 7 posts,  so don’t miss any.

 Oops!   How did that get in here? 

There is an easy version of this and one that is a little more involved.  The cream can be made from Jello instant vanilla pudding or you can make it from scratch.  I am over zealous.  I made it from scratch.  It is actually the filling for the coconut cream pie I make without the coconut.  Just takes a few extra minutes to cook it on the stove.  I will give you the recipe and you over achievers can try it.  These little glass cups are from Hobby Lobby. They look like little flower pots.

Apple Crisp with Salted Caramel Cream
Custard Ingredients:
1 cup sugar
1/2 cup flour
1/4 tsp. salt
3 cups milk, at least 2% or whole
4 eggs
4 Tbsp. butter
1 1/2 tsp. vanilla

Custard Instructions:
In saucepan combine sugar, flour and salt.  Gradually stir in milk with a whisk.  Cook and stir constantly over medium heat till thickened and bubbly.  Reduce heat, set the timer for 2 minutes and continue cooking and stirring.  Remove from heat.

In a bowl, separate egg yolks, beat yolks slightly.  Gradually whisk in 1 cup of the hot mixture.  Don’t dump it all in at once or the egg will cook.  One Tbsp at a time,  whisking quickly so as not to let it set and cook the egg.  Whisk the egg mixture into the pan with the hot cream in it.  Gradually……whisking, whisking.  Return to med high heat and cook for 2 more minutes.  Remove from heat and stir in margarine and vanilla.  

Cover with plastic wrap.  Let the plastic sit directly on the custard touching it.  This keeps a thick skim from forming.  Chill for a couple of hours until completely cool.  With a small scoop or a bag with a tip, fill cups with about 1/4 cup custard.  Drizzle with purchased ice cream caramel sauce.  Sprinkle a few crystals of Kosher salt.  Top with Apple Crisp.  Recipe follows.  

Apple Crisp
For this recipe I used my regular apple crisp recipe that I have previously posted but chopped the apples a little bit and made a shallow single layer of apples in a big pan so there would be more “crisp”.
The cream will make about 24 cups.  Your apple crisp will be in a 9X13 pan.  

Peel, core, and dice 5 Granny Smith Apples.  Place in a bowl.  Toss with 1/4 cup sugar, 1/2 cup brown sugar and 2 Tbs. flour.

Put apples in a 9X13 pan.

Topping:
1 1/2 cups flour
1 cup sugar
1/2 cup brown sugar
1/4 tsp. salt
1 cup oatmeal
2 sticks cold butter

Cut butter into rest of ingredients with 2 knives or a pastry cutter.  Until pea size, then use your hands and mush it a little.  

Pour over apples.  Bake for about 45 minutes or until brown and crunchy on top and apples are juicy and bubbly underneath.  

Cool completely and scoop about 1/3 cup on top of custard in cups.  

Sprinkle with a few crystals of Kosher salt.

(for coconut cream pie, add 1 1/2 cups coconut to the custard at the end and pour into baked pie crust.  Place plastic wrap touching the cream over the pie, refrigerate.  When cool top with 2 cups whipping cream, whipped, then 1/2 cup powdered sugar mixed in.  Top with toasted coconut.)

By Cindy, December 5, 2011
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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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