Classic Apple Cornflake Crunch
Classic apple cornflake crunch like you'd have in your school dinner! A great way to use up leftover apple sauce, alongside vanilla custard and a crunchy cornflake topping.
Servings: 6 People
Equipment
- Serving Glasses (See Notes)
- Large Saucepan
- Mixing Bowl
- Stick Blender
Ingredients
Vanilla Custard
- 400 g Whole Milk
- 300 g Double Cream
- Half A Vanilla Pod (Or 1 tsp Vanilla Paste)
- 60 g Caster Sugar
- A Pinch Of Sea Salt
- 45 g Egg Yolks
- 30 g Cornflour (Cornstarch)
- 45 g Unsalted Butter (Roughly Chopped)
Cornflake Topping
- 125 g Cornflakes
- 150 g Golden Syrup
- 75 g Unsalted Butter
- A Pinch Of Sea Salt
To Assemble
- 250 g Apple Sauce (See Notes)
Instructions
Vanilla Custard
- Add the milk, cream, vanilla, half of the sugar & the salt into a large pan then set over a low heat and heat until steaming hot (but not boiling). This will take 3-4 minutes.If you're using a vanilla pod, scrape out the seeds then add both the pod and seeds into the pan.
- Whilst the milk is heating up, add the yolks, remaining sugar and cornflour into a mixing bowl then whisk to combine.
- Once the milk is steaming hot, pour a third of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Now cook over a medium heat, whisking constantly until the custard is thick & starting to bubble. If you take the temperature of the custard with a food probe, it should be around 85°c/185°f once cooked. This step will take around 4-5 minutes.To check if the custard is ready, stop whisking every 20-30 seconds once it has thickened. If a few bubbles appear & pop, the custard is ready. Be careful not to overcook it though!
- Once cooked, take the custard off the heat then add in the chopped butter and whisk to combine.
- Give the custard a quick blitz with a stick blender then pass through a sieve, into a container. Place a piece of baking parchment (or clingfilm) onto the surface of the custard, leave to cool then chill in the fridge until completely cold. This will take at least 3 hours but overnight is best.If you've used a vanilla pod, take it out of the custard before blending.
Assembly
- Transfer the chilled custard into a mixing bowl then whisk briefly by hand, until smooth.
- Spoon the custard into the bottom of 6 serving glasses, spreading it out into an even layer.
- Spoon an equal amount of apple sauce into each glass then chill in the fridge whilst you make the cornflake topping. Don't worry about spreading out the apple sauce too much, the cornflakes will spread it out when you add them on top.
Cornflake Topping
- Add the cornflakes into a large mixing bowl then set to one side.
- Next, add the golden syrup, butter and salt into a saucepan then set over a low heat and warm, stirring regularly until melted. This will only take a few minutes.
- Pour the melted syrup over the cornflakes, gently stir to combine then leave to cool for 10-15 minutes until no longer warm.
- Take the glasses of custard out of the fridge then top with an equal amount of the cornflakes. Try not to squish them down, spoon them on top of the custard nice and high.
- Chill the puddings in the fridge for 30 minutes then sprinkle lightly with sea salt and serve.
Notes
1. To Cook On An Aga - Use the simmering plate to cook the custard and to melt the syrup for the cornflake topping.
2. Apple Sauce - I designed this recipe to use up leftover apple sauce from a roast dinner! I used my homemade apple sauce recipe but you could use shop bought apple sauce, chunky apple sauce or apple chunks stewed in some caster sugar & a splash of lemon juice. Whatever you like really!
3. Glasses – I used 190ml glasses for my puddings but feel free to use smaller one and make more servings or make 1 big one!
4. Making Ahead Of Time - The cornflake topping will start going soft if it sits in the fridge for too long. These puddings are best eaten within 1 day after being assembled.
❤️ Stay connected with Salt Butter Smoke
The Prep List is my free weekly newsletter with seasonal recipes, kitchen notes and behind-the-scenes from my kitchen. Add Salt Butter Smoke as a Google Preferred Source to see more of my recipes in Search.