Saffron custard with caramelised apples

We must have been a great disappointment to our skipper on Solquest, Garth Wigston. In all the time we sailed, we were so focused on savoury food, we didn’t really cook dessert. Then we found out he has a very sweet tooth, so on our last night I decided to make amends. I cooked this dish in a cramped kitchen with what was at hand and it really was delicious. I’ve adjusted the recipe for those who have a whisk so the custard won’t be lumpy.

Credit: Gourmet Farmer Afloat

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 500 ml (2 cups) milk
• generous pinch Tasmanian saffron threads
• 2 tbsp cornflour
• 2 eggs, lightly beaten
• ⅓ cup caster sugar, plus 2 tbsp extra
• 2 tbsp leatherwood honey
• 4 cooking apples, peeled, cored and cut into eighths
• 2 tbsp apricot jam

Standing time 30 minutes

Instructions

Place the milk and saffron in a saucepan over low heat and bring to just below the boil. Remove from the heat and allow to infuse for 30 minutes.

Place the cornflour in a large bowl, then steal a bit of the cooler milk to moisten the cornflour and whisk until smooth. Whisk the eggs into the cornflour with the 2 tablespoons of extra sugar. Bring the remaining milk back to the boil and whisk onto the egg mixture. Place the custard in a clean pan and bring to the boil over a low heat, whisking continuously until thick and smooth. Remove from the heat, stir in the honey, then transfer to a bowl and cover closely with a piece of plastic wrap to prevent a skin forming.

Heat a large frying pan over high heat and sprinkle the remaining sugar evenly over the base. As it starts to brown, add the apple pieces and reduce the heat to medium. If the sugar looks like it is beginning to burn, add a splash of water. Cook until the sugar has caramelised and the apples have softened, turning several times. When the apples are softened stir in the jam, then serve hot with the warm saffron custard.

Note

• If you don’t have apricot jam, try a bit of marmalade instead.

This recipe is from Gourmet Farmer Afloat.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.