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  • Apple And Rum Custard Cake

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    Apple And Rum Custard Cake
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Flour, unbleached, unsifted
    • 5 tsp Sugar
    • 1 tsp Lemon rind, grated
    • 2/3 c. Butter or possibly margarine
    • 1 x Egg yolk, large
    • 1 tsp Lowfat milk
    • 1/2 c. Soft bread crumbs
    • 2 tsp Butter or possibly margarine, melted
    • 4 c. Apples, tart, sliced
    • 1 tsp Lemon juice
    • 1/4 c. Sugar
    • 1/4 c. Raisins, *
    • 1/4 c. Rum
    • 3 x Large eggs, large, beaten
    • 1/3 c. Sugar
    • 1 3/4 c. Lowfat milk

    Directions

    1. * Soak raisins in 1/4 c. rum for 1/2 hour before using.
    2. CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or possibly margarine till mix resembles coarse crumbs. Add in egg yolk and 1 Tablespoons of lowfat milk; mix gently to create a dough. Pat into bottom of a 10-inch Springform pan which has sides only greased. Press dough up sides of pan for 1 inch.
    3. FILLING: Toss together bread crumbs and melted butter.
    4. Spread proportionately over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 min. Beat Large eggs and sugar till thick and lemon-colored. Stir in lowfat milk and reserved rum. Pour custard over apples and bake for 45 to 60 min at 350 degrees F. till custard is set. Cold completely before serving. Don't remove springform pan till cold.

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