Poached Apple Custard
|Cinnamon stick||1⁄2 Inch|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Nutmeg||1⁄4 Teaspoon, freshly grated|
|For the apple custard|
|Granny smith apples||2 Large, peeled, cored and sliced into thick rings|
|Unsweetened apple juice||472 Milliliter (2 Cups)|
|Apple juice||472 Milliliter (2 Cups, Unsweetened)|
|Water||236 Milliliter (1 Cup)|
|Canned black cherries||16 (Or Fresh)|
|2% low fat milk||354 Milliliter (1 1/2 Cups)|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Cornstarch||30 Milliliter, mixed with 1/4 cup 2% fat milk (2 Tablespoon)|
|2% low fat milk||59 Milliliter, mixed with cornstarch (1/4 Cup)|
|Liquid egg substitute||236 Milliliter (1 Cup)|
|Brown sugar||118 Milliliter (1/2 Cup)|
1) In a small coffee mill or blender, grind cinnamon, cloves and nutmeg to a fine powder.
2) In a medium-sized saucepan, place the apple rings and then cover it with apple juice and water.
3) Allow the mixture to come to a boil.
4) Lower the heat and then simmer the mixture for about 5 minutes until apples are tender and a knife inserted into an apple ring should go in and come out easily.
5) To a small bowl, transfer the apple rings, saving the poaching liquid in the pan over very low heat.
6) Mix in cherries and cook them until heated through.
7) Take it off from heat and keep aside after draining well.
8) In another medium-sized saucepan, allow milk to come to a point just before the boil.
9) Ensure to check often, stirring to prevent scorching.
10) Remove it from the heat just before the milk boils and then mix in vanilla and the cornstarch slurry.
11) Place it back to heat and then boil for about 30 seconds until thickened, stirring constantly.
12) Take it off from heat and then keep aside.
13) In a medium-sized saucepan, cover about 1 inch (2.5 cm) with water and allow it to come to a point where the water is hot, but not at a breaking boil.
14) Into a medium-sized copper bowl, pour the egg substitute and sugar.
15) Place this bowl over the nearly boiling water and beat the egg substitute for about 5 minutes until thick and frothy.
16) Just pull the pan off the heat if the liquid should begin to boil, until it settles down, otherwise the egg will curdle.
17) In a thin stream, pour the milk mixture into the frothy egg mixture and beat until well incorporated and volume is increased dramatically.
18) On a dessert plate place 2 apple rings and cover with the thickened custard.
19) Garnish with 4 artfully placed cherries.
20) Push a small amount of POP gently through a small, fine-mesh sieve, covering the custard with an even dusting.
21) Serve at once.