Apple Rum Custard Cake Recipe

Ingredients for Apple Rum Custard Cake

• Dried Currant
• 2 tablespoons rum
• Fresh White Breadcrumbs
• 1 cup (2 sticks) cold unsalted butter
• Tart Cooking Apples
• All Purpose Flour
• Unsalted Butter
• 2 large egg yolks
• 2 tablespoons granulated sugar (for topping)
• Lemons, Rind Of
• 4 large eggs
• Heavy Cream

How to Make Apple Rum Custard Cake

1. Place 1/2 cup currants in a small bowl and pour 2 tablespoons of rum over them. Let soak for at least 20 minutes.
2. Preheat oven to 350°F (175°C).
3. Peel, core, and slice 4 medium apples into 1/4-inch thick slices.
4. 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.
5. Beat in 2 large egg yolks, one at a time, then beat in 1/2 cup granulated sugar and 1 tablespoon lemon zest.
6. Pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
7. In a small bowl, stir together 1/2 cup breadcrumbs and 2 tablespoons melted butter. Sprinkle this mixture over the dough in the pan.
8. Arrange the apple slices over the breadcrumb mixture.
9. Drain the currants, reserving the rum. Scatter the currants over the apples.
10. 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.
11. Stir in the reserved rum.
12. Pour half of the custard mixture evenly over the apples in the pan.
13. Bake for 10 minutes.
14. Pour the remaining custard over the apples.
15. Bake for another 20 minutes, or until the custard is set.
16. In a small bowl, combine 2 tablespoons granulated sugar and 2 tablespoons melted butter. Sprinkle over the top of the tart.
17. Bake in the top third of the oven for 15-20 minutes, or until the top browns lightly.
18. Remove from the oven and let cool completely in the pan before removing the springform ring.
19. Carefully slide onto a cake plate and serve.