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Apple and Rum Custard Cake




Source of Recipe


Internet


List of Ingredients




CRUST:

1-1/2 cups unbleached flour, unsifted
5 tablespoons sugar
1 tablespoon lemon rind, grated
2/3 cup butter
1 large egg yolk
1 tablespoon milk

FILLING:

1/2 cup soft bread crumbs
2 tablespoons butter, melted
4 cups tart apples, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins (see note)
1/4 cup rum
3 large eggs, beaten
1/3 cup sugar 1-3/4 cups milk



Recipe



NOTE: Soak raisins in 1/4 cup rum for 1/2 hour before using.

TO MAKE CRUST: Mix flour, sugar and lemon rind. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon milk; mix gently to form a dough.

Pat into bottom of a 10-inch springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FOR FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust.

Toss apple slices, lemon juice, and 1/4 cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples.

Bake in a preheated 350 degree oven for 15 minutes.

Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees until custard is set. Cool completely before serving. DO NOT REMOVE springform pan until cool.