After the par bake, I poured in the crème fraiche custard (confession:I
replaced 1/3 of the crème fraiche amount with buttermilk to lighten the
calories a bit) and scattered on some plumped raisins. I was amazed that the custard did not
immediately leak out the pan, so I hoped for the best. I was just making a half-recipe (6″), but I
left it in the oven the full time. A
knife poked into the center still didn’t come out completely clean after an
hour, but I took it out away. After it
came to room temp, I popped my springform-in-pie-plate contraption it into the
fridge for extra insurance that the custard would be fully set. And then the moment of truth…
Guess what. The crust was
perfect. There was not one spot torn or
cracked and not a drop of custard had leaked out. How this happened, I do not know. It’s like it self-healed in the oven. It was very handsome, actually, and
delicious…chockablock full of chunky apple pieces with rummy custard seeped
around them. Now that I know to relax
about the crust, next time, I’ll either mix the raisins in with the apples at
the start or I’ll skip the final step of running the kuchen under the broiler
with extra sugar and butter on the top…or maybe I’ll do both. The raisins were a little too brûléed for my
tastes…they started off as golden raisins, but you can see in the picture what
happened to them under the broiler!
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