Ingrédients pour Apple Rum Custard Cake
- 1/2 cup dried currants
- 2 tablespoons rum
- 1/2 cup fresh white breadcrumbs
- 4 tablespoons butter, melted
- 4 medium tart cooking apples
- 2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter
- 6 large egg yolks
- 5/6 cup plus 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 4 large eggs
- 1/4 cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple Rum Custard Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Apple Rum Custard Cake
- Place 1/2 cup currants in a small bowl and pour 2 tablespoons of rum over them. Let soak for at least 20 minutes.
- Preheat oven to 350°F (175°C).
- Peel, core, and slice 4 medium apples into 1/4-inch thick slices.
- In a large bowl, combine 2 cups all-purpose flour and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Beat in 2 large egg yolks, one at a time, then beat in 1/2 cup granulated sugar and 1 tablespoon lemon zest.
- Pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
- In a small bowl, stir together 1/2 cup breadcrumbs and 2 tablespoons melted butter. Sprinkle this mixture over the dough in the pan.
- Arrange the apple slices over the breadcrumb mixture.
- Drain the currants, reserving the rum. Scatter the currants over the apples.
- In a separate bowl, whisk together 4 large eggs, 4 large egg yolks, 1/3 cup granulated sugar, and 1/4 cup heavy cream until thick and pale yellow.
- Stir in the reserved rum.
- Pour half of the custard mixture evenly over the apples in the pan.
- Bake for 10 minutes.
- Pour the remaining custard over the apples.
- Bake for another 20 minutes, or until the custard is set.
- In a small bowl, combine 2 tablespoons granulated sugar and 2 tablespoons melted butter. Sprinkle over the top of the tart.
- Bake in the top third of the oven for 15-20 minutes, or until the top browns lightly.
- Remove from the oven and let cool completely in the pan before removing the springform ring.
- Carefully slide onto a cake plate and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
154g
Fat
187g
Carbs
26g
