Poached Apples in Custard

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Poached Apples in Custard

Poached Apples in custard - Apple, cinnamon and vanilla - always a perfect combination.

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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie300 cal.(14 %)
Protein8 g(8 %)
Fat7 g(6 %)
Carbohydrates51 g(34 %)
Sugar added8 g(32 %)
Roughage4.4 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.3 mg(21 %)
Folate50 μg(17 %)
Pantothenic acid1.3 mg(22 %)
Biotin23.6 μg(52 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C30 mg(32 %)
Potassium563 mg(14 %)
Calcium200 mg(20 %)
Magnesium35 mg(12 %)
Iron2.4 mg(16 %)
Iodine19 μg(10 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2.8 g
Uric acid40 mg
Cholesterol194 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Apple juicegingersugarlemonAppleegg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

To serve, drain the apples, distribute into 4 bowls and pour the custard over the top.

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