苹果奶酥伴自制蛋奶羹
苹果奶酥
材料：
铺面奶酥：
面粉 400g （过篩）
无盐牛油 250g （室温切粒 ）
淺黄色软砂糖 160g
少许牛油作涂烤盘用
馅料：
红苹果去皮去心切丁方 ( 任何种类也可，足以鋪滿烤盘的底部便行。)
干葡萄或混合果干 100g
肉桂粉 1 茶匙
做法：
1. 把面粉和糖置大碗中拌勻，加入牛油。用指尖把牛油和面粉揉拋搓揑均勻至面包糠狀。
2. 另一大碗內放进苹果粒和葡萄干，加入肉桂粉拌勻。
3. 预热烤箱至 180c 。
4. 烤盘內抹牛油，把苹果馅料放进底部铺平，把奶酥加在上面平均按满。置烤箱內焗 40 ~ 45 分钟或至表面金黄色。
自制蛋奶羹
材料：
牛奶 1 pint / 570 ml
单忌亷/ 动物性奶油 55 ml
云尼拿香精 1/2 茶匙
蛋黃 4 個
砂糖 30g / 1oz
粟粉 2 茶匙
做法：
1. 蛋黄、糖和粟粉放在大碗中拌勻。
2. 牛奶、忌亷置小煲內用小火煮至微沸。
3. 把热奶液倒进蛋液里，用气球拂不断的搅拂。
4. 把奶蛋羹全部倒回小煲去，加云尼拿香精，用小火再次煮热。用木匙轻轻不断搅拌以防黏底，至奶蛋液开始微沸，变厚了和可以在木匙上停留便即熄火。 ( 小心不要煮过头， 煮过火了會呈凝结微粒狀 。如真的煮過火了，可尝试把奶蛋倒进另一碗或干净量杯去，继续搅拌看是否會再呈光滑；必要时可过篩试试。)
5. 把奶蛋羹倒进容器內马上上桌。
6. 要保持奶蛋羹的热度，可置热水盘上隔水坐热，並在上面蓋保鲜纸以防结皮。
Apple Crumble with Homemade Custard
Apple Crumble
Ingredients:
For the topping:
400g plain flour, sieved
250g unsalted butter, cubed at room
temparature.
160g light soft brown sugar
knob of butter for greasing
For the filling:
any type of red apples, enough to cover the
base of a round oven dish, peeled, cored and cut into small square pieces.
1 tsp ground cinnamon
Method:
1. Place the flour and sugar in a large bowl
and mix well. Use your finger tips to rub the butter into the flour mixture,
keep rubbing until the mixture resembles breadcrumbs.
2. Preheat the oven to 180c .
3. Place the apple in another large bowl, add
the dried fruit and cinnamon and mix well.
4. Butter the oven-proof dish, put the fruit
mixture on the bottom, then sprinkle the crumble mixture on top. Bake in the
oven for 40 - 45 minutes until the top is browned .
Homemade Custard
Ingredients：
570ml / 1 pint fresh milk
55 ml / 2fl oz single cream
1 /2 tsp good vanilla extract
4 egg yolks
30g / 1 oz caster sugar
2tsp cornflour
Method:
1. Whisk the egg yolks, sugar and cornflour
together in a large bowl until well combined .
2. Bring the milk and cream to a simmering
point on a low heat.
3. Pour the hot milk onto the egg mixture,
whisking all the time with a balloon whisk.
4. Return to the pan and on a low heat, add
vanilla extract, stir gently and continuously with a wooden spoon until the
custard is thick and smooth; which will happen as soon as it reaches simmering
point, then turn off the heat. ( Take great care not to over heat it, or they
will curdle and look grainy. If that happens, try transfer it to a clean
measuring jug or a bowl and continue to whisk it until it becomes smooth again
or straining it through a sieve may help too. )
5. Pour custard into a jug and serve it at
once.
6. To keep hot, stand the jug in hot water, and
cover the top with cling film to prevent the skin forming.
