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French Apple Custard Recipe | Fall Apple Dessert Ideas - Paula shares fall fruit tray dip ideas, like this apple dip without cream cheese. Get her custard fruit dip recipe for a custard from scratch recipe.
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French Apple Custard Recipe: https://www.pauladeen.com/recipe/paulas-french-apple-custard/
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0:00
- Hey y'all, welcome back in the kitchen.
0:03
This is a part of our apple week.
0:06
You know, apples are in season
0:08
and it's just wonderful to be able to use
0:10
the fresh, fresh, fresh apples in our recipes.
0:15
And today I am gonna make Paula's French apple custard
0:22
and tomorrow, the video following this one,
0:28
Bobby's gonna complete the week of apple week for us.
0:32
So in the next video, it'll be Bobby
0:35
making some kind of wonderful apple dessert
0:38
and I don't even know what it is myself.
0:41
So I'll be sure and stay tuned.
0:45
All right, now the first thing I'm gonna do is add my sugar
0:51
and my cornstarch and if it says custard,
0:54
that means it's gonna be cooked.
1:00
To make it real creamy.
1:04
All right.
1:06
And now I'm gonna slowly add my apple juice.
1:13
If I can get that to, there you go.
1:15
But first of all, I want to blend my cornstarch
1:20
and my sugar together.
1:24
'Cause I don't want any lumps in my custard.
1:27
All right, now I'm slowly gonna add my apple juice
1:31
to my cornstarch and sugar mixture.
1:37
Get that blended up real good.
1:48
Okay, now I'm gonna add our orange zest.
1:56
And that's the zest from one orange.
2:05
I think I'm gonna switch over to a spoon now
2:08
because I don't want my zest
2:10
to get caught up in my little whisk.
2:13
All right, so next is the lemon juice
2:17
and then last but not least is our orange juice
2:22
and we're gonna cook this over medium heat
2:25
until it's thickened and that will take about five minutes.
2:32
- [Michael] Did you put gest in it?
2:34
- Didn't I put gest in it?
2:37
- [Michael] Remember what Aunt Peggy said?
2:42
- Jest. She called it jest.
2:44
Aunt Peggy was filming with me one day
2:50
and God, love her.
2:53
She and I can mutilate the English language
2:55
quicker than any two people I know.
2:57
But I think she's worse than me, isn't she Michael?
3:00
- Yeah. - As far as mutilatin'.
3:05
So I said, "Okay, what do we need next Aunt Peggy?"
3:10
And she said, "We need some orange jest."
3:16
I said, "What's orange jest?"
3:18
She said, "You know, the grated up." (laughs)
3:22
Oh, okay. You mean zest?
3:26
Yes.
3:29
Little smart aleck Paula. (laughs)
3:33
Oh my gosh, I just talked to her a minute ago
3:36
and made her a doctor's appointment to come over here.
3:42
So we'll see her shortly, Michael, for her appointment.
3:48
All right, I've got one egg yolk right here.
3:54
And when our ingredients get thick,
3:59
I am gonna temper this one egg
4:02
with a little bit of the hot custard mix.
4:10
So it won't turn into a scrambled egg.
4:14
So we'll do that by slowly incorporating
4:18
the hot with the egg.
4:23
And here's something I've been wanting to ask y'all.
4:27
I love, love, love, love, love, love
4:30
when y'all send me your favorite recipes
4:34
from your family or whatever.
4:36
And it doesn't seem like I've gotten any lately.
4:39
Have we?
4:41
Have we Theresa or Eddie? Somebody?
4:43
- [Theresa] Some what, questions?
4:45
- No, no, no. Some recipes.
4:48
- [Theresa] We haven't gotten a lot of recipes lately.
4:49
- I know it.
4:50
- [Theresa] We need some people to send some here.
4:52
- [Michael] Yeah, we need to write a new book.
4:54
(Paula laughing)
4:58
- He is so funny.
5:00
Write a cookbook of other people's recipes.
5:04
No, I just love it when y'all share your stories with me
5:11
and share your recipes
5:14
because some that y'all send are super, super, super good
5:20
and well, none of 'em been bad, have they?
5:26
Eddie? - No.
5:27
- Uh-uh, I don't recall any of 'em being bad.
5:31
But I had a favorite probably,
5:33
but I don't remember what it is, so.
5:37
But I remember falling in love with one of the recipes.
5:40
But anyway, if y'all are watching out there,
5:44
send me some of your favorite recipes and your stories
5:49
because it's my wish that when you see me,
5:57
that it clicks something in your brain
6:00
that takes you back to when you were a kid
6:03
and you were in such a safe time with mama and daddy
6:09
and grandmommy and granddaddy and aunts and uncles.
6:13
Okay, it's starting to get thick.
6:18
All right, so I'm gonna pull it off.
6:21
Oh, it looks wonderful.
6:25
Oh, and it is so thick.
6:27
All right, now I'm going to add just a little bit
6:32
to the egg yolk.
6:38
So pretty, isn't it?
6:45
Yeah, there's nothing worse than biting into your custard
6:50
and having a spoon full of scrambled eggs.
6:56
So.
6:59
Oh yeah, that's nice and warm.
7:03
So I'm gonna transfer that into the rest of our custard.
7:18
Come on Paula, get every bit out.
7:25
And we're gonna put it back on the heat
7:27
and I'm gonna cut it down some,
7:30
because now we just wanna make sure the egg yolk is cooked.
7:43
This is gonna be delicious.
7:48
Okay, there we go.
7:49
Now I'm gonna set this to the side
7:51
because we can't finish our recipe until this is cooled.
7:56
And that's gonna take a few minutes
8:00
and then we'll get started on the rest.
8:03
Y'all, the first thing that I remember my Aunt Peggy
8:07
teaching me how to do was a fruit tray.
8:14
The second thing was arrangements of greenery
8:20
coming from your yard.
8:21
She used to do the most beautiful bouquets
8:25
and bring in her house and put it in a vase in her house.
8:28
And they were so pretty,
8:29
but her fruit trays.
8:32
And you know what, I went to look to find a picture
8:36
of some of the fruit trays that I've done over the years.
8:39
I couldn't find the first picture.
8:41
So I just put together a very small fruit tray
8:47
because this French cream apple custard
8:51
is gonna be so good to dip your fruit in.
8:56
So I've got like a cup and a half of heavy cream,
9:02
and we're gonna whip this.
9:06
And I've got my other ingredients over here
9:13
and they've cooled.
9:17
It looks so good.
9:20
So pretty.
9:21
See the color?
9:25
And I added three tablespoons of butter to that
9:29
when I took it off the heat so the butter could melt in it
9:34
and I have got, gosh, it looks like about a third of a cup
9:39
which I may need a little bit more
9:41
because this is my measurements for heavy cream,
9:47
making a whipped cream.
9:48
I use a fourth of a cup of sugar per cup of heavy cream.
9:54
That may be a little sweet for some people,
9:58
but it sure is good.
10:01
So this is a fourth of a cup.
10:04
So I don't think that's gonna be enough.
10:07
I think we're gonna have to add
10:08
a little bit more sugar to it,
10:12
but let me see how sweet is that.
10:14
I can't remember.
10:19
It's so very good.
10:22
And it's sweet.
10:30
It's gonna take this a while to get thick
10:33
because I didn't choose a very big bowl.
10:38
And if I turn it on high, it'll be all over me,
10:41
all over Eddie,
10:43
all over everywhere.
10:46
But so Aunt Peggy taught me to buy two beautiful pineapples.
10:56
And if I need to, just trim the bottom,
10:58
so one could stand up properly.
11:02
And then she taught me to take the other one
11:06
and take not quite half, but leave it,
11:10
cut it where your crowns of the pineapple
11:16
will still be intact.
11:18
You don't wanna mess with that.
11:20
So just cut that pineapple where it will leave
11:27
what would you call those things
11:29
on top of a pineapple Eddie?
11:32
- [Eddie] Fronds I guess?
11:32
- Fronds, yeah, I can't think of another word.
11:35
But anyway, she taught me to stand up a pineapple
11:40
on a beautiful silver tray,
11:42
lay the other pineapple in front of it
11:45
and scoop it all out because that's gonna be our holder
11:51
for our custard.
11:53
And then just all kind of fruits
11:58
and you wanna look at your colors of your fruit
12:01
and have not all red things here, but have it intermingled.
12:07
And it is just beautiful.
12:11
So thank you Aunt Peggy.
12:14
I can't believe I can't find a picture of it.
12:18
As many as I've made over the years.
12:22
I'm gonna try to cut this up a little bit more.
12:24
Speed it up.
12:27
I just don't want to get it all over me.
12:30
All right, now I'm gonna go ahead
12:31
and start adding our confectioner's sugar.
12:40
I did add maybe two more tablespoons.
12:45
And to me, the sweetness is just right.
12:50
Now, I'm gonna take our cooled.
12:53
Let me touch that. Yes, it's nice and cool.
12:57
So I'm gonna take our juices that have thickened
13:06
and I'm gonna fold this into our whipped cream.
13:13
Now you know you can use a frozen whipped topping,
13:22
but you know I just love the real deal.
13:27
All right, so I'm just gonna fold that in like that.
13:30
And on my website,
13:31
y'all will find some more wonderful fruit dip recipes.
13:37
Some you cook, which would make it a custard
13:41
and some is just a cream where it requires no cooking.
13:46
Look at this beautiful color.
13:50
It's coming to life.
13:56
It's coming to life y'all.
14:17
If you wanted to enhance the color,
14:21
you could add a couple of drops of
14:26
maybe a yellow food coloring.
14:30
But I think it's beautiful just like it is.
14:35
All right.
14:38
Now I'm gonna fill up my cup.
14:48
Oh, I love those streaks of the orange in it.
14:52
See the orange color?
14:53
Yes, I love that.
15:03
Perfect.
15:06
How pretty.
15:11
Now I've got whipped cream where I slung it on there
15:15
on the mint. (laughs)
15:21
So you'll wanna beat your cream away from your fruit tray.
15:26
And now we've got ginger snaps,
15:30
apples, watermelon, raspberries, strawberries,
15:35
red and green apples, I don't know if I said that
15:37
and the orange, the orange is so good.
15:41
So being me, I think I'm gonna go in for the ginger snap.
15:53
Mm.
15:56
That is so good y'all.
16:01
I don't wanna double dip.
16:02
So naturally I will have a little spoon.
16:08
A pretty little silver spoon in my dip.
16:12
So like I said,
16:16
you can go on my website and find many, many more.
16:23
In fact, Aunt Peggy actually shared
16:26
the French cream recipe with me.
16:28
I mean the French custard and it is delicious.
16:33
The gingerbreads have a little bit of heat to 'em
16:37
and they're so good with that dip.
16:41
So I hope y'all like it. I hope you'll try it.
16:44
It's wonderful at Christmas time, a wonderful dish
16:50
if you're having a little get together.
16:52
I don't know how hard it would be to get the fruits together
16:55
but it makes a beautiful dish on your Christmas
16:58
or Thanksgiving table.
17:03
Love & Best Dishes y'all.
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