TOKYO | WASHOKU @ LIVING renewal in progress !!!

Apple Custard Squares | アップル カスタード スクエア

Domestic apples are becoming out of season, apart from imported apples.

No wonder every Saturday, the vegetable store is giving away one apple per every ten dollar (one thousand yen) purchase but regardless of what it is….free giveaway becomes rather addictive and I see myself adjusting my shopping chores to get one free on Saturday.

Thus…..the fridge is stocked with apples although it’s not as great eaten fresh as it is in the winter time. I just live testing recipes when I have unplanned ingredients and I’m in my cleaning mode so here I am looking for recipes….which hopefully may turn out to be the maybe an unexpected hit recipe.

This is one is from Food 52, somehow reminiced me of ‘Irish bread puddings with apple’ served at the canteen in college when custard sauce just came with any and most all desserts. It’s very simple, organic and very European B&B (bed and breakfast) type of dessert.









Apple Custard Squares Recipe –

  • 3 medium size apples
  • 65g cake flour
  • 1 teaspoons baking powder
  • 2 large eggs
  • 30g dark brown sugar
  • 2 teaspoon vanilla
  • 28g melted butter
  • pinch of salt
  • 55g milk
  1. Heat the oven to 400° F/200° C. Butter a 20cm square baking pan and line the bottom with parchment paper.
  2. Peel the apples. Slice the apples thinly as you manage.
  3. In a bowl, blend the flour and baking powder.
  4. Melt the butter over a heated water.
  5. In a large bowl, whisk together the eggs, sugar until the eggs become pale. Add the vanilla, then the milk, then melted butter. Add the flour until smooth. With a spatula, gently fold in the apples until each slice is coated.
  6. Bake the cake for 40 ~ 50 minutes or until golden. A skewer in the middle will come out clean. Transfer to a rack to cool.

Apple Custard Squares Recipe | アップルカスタードスクエア

  • 林檎・・・・・・・・・・3個
  • 薄力粉・・・・・・・・・65g
  • ベーキングパウダー・・・小匙1
  • 卵・・・・・・・・・・・2個
  • 三温糖・・・・・・・・・30g
  • バニラエッセンス・・・・小匙2
  • 溶かしバター・・・・・・28g
  • 塩・・・・・・・・・・・ひとつかみ
  • ミルク・・・・・・・・・55g
  1. オーブンを200℃/400Fに予熱しておく。20cm四方の型にクッキッキングペーパーを敷いておく。
  2. 林檎をなるべく薄いくいちょう切りにする。
  3. 薄力粉とベーキングパウダーを合わせ、ふるいにかけておく。
  4. ボウルに卵、砂糖、塩をミキサーで混ぜ合わせ、白くフンワリなるまでミキシングをする。溶かしバターとミルクをゆっくりと分離しない様に入れ、バニラエッセンスも入れる。
  5. 底から持ち上げる様にして薄力粉を入れ、粉っぽくなくなったら、林檎を入れて同様ボウルを回しながら混ぜていく。
  6. 200℃/400Fで表面がうっすらと茶色になるまで40-50分焼きます。クーラーの上で冷まし、粉砂糖をかけるといい。
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