Recipe Box: Cognac infused Apple Crumble with Irish cream Custard

  Let's be real Foodies. This past week Mother Nature has waged a full scale assault on warmth. Meteorologists are tossing buckets of hot water into the air to watch it crystallize before it hits the ground. Peoples' sense of style has completely been hijacked by layers upon layers of tacky colorful wool, outdated vintage coats and things called "long johns". This week my breath tried to shimmy its way back into my lungs, talkin' 'bout "how can you let me escape in this ungodly weather??". True Story.

  All in all, this week has been trying. Thus we deserve a treat for our toil...a Sweet, warm Alcohol laced treat! This recipe hits all these notes and then some. Like a perfect hug, this apple crumble is perfectly warm, humble and familiar. The notes of clove, cinnamon and Star anise, however, gives it complexity and a little sophistication. Add our Irish friends Hennesy and Bailey's and we're in business!  Serve this in a big tea cup to share with mom or a cocktail glass for date night. It suddenly got a little warmer in here! ;o)

Ingredients:

Apple Filling:

• 4 to 5 Royal Gala or Granny Smith Apples (peeled, cored and cut into medium wedges)
• 1/2 cup dark packed brown sugar
• 1/2 tbls ground cinnamon
• 1/2 tbls ground ginger
• 1 tsp fresh ground nutmeg
• juice of half a lemon
• pinch of salt
• 1/2 cup of Hennessy or any Cognac or Brandy you have on hand
• 4 whole cloves
• 4 star anise 
• 2 cinnamon sticks
• 1/2 tbls vanilla

Crumb topping:

• 3/4 cup dark brown sugar
• 1 cup rolled oats
• 1  cup chopped praline almonds
• 3/4 cup AP flour
• 8 tbls (1 stick) unsalted butter, in pieces, softened

Custard:

•  3 larges egg yolks at room temperature
• 12 tbls fine granulated sugar
• 1/2 cup 2% or 1% milk
• 1 3/4 cup heavy cream
• 1/4 cup Irish cream 

Preheat oven at 375 degrees F.

In a large Bowl, combine apples with lemon juice to prevent browning. Add sugar, spices, salt, vanilla and liquor. Mix well. Add Cinnamon sticks, cloves and star anise, pour in 9x13in. baking dish and set aside.

In another bowl, combine Oats, flour, almonds and  sugar.  Incorporate butter. Work mixture by hand until well incorporated and mixture has a crumbly texture. Spread over apples and bake the dish for 45 min. or until crumb topping is golden brown.

Meanwhile, whisk egg yolks and half or the sugar in a stainless steel bowl until the yolks have doubled in size. Set aside.

In a medium sauce pan, heat the milk and cream till just before simmer. Make sure the Milk and cream are well blended BEFORE adding the Irish cream or it won't incorporate properly. Add the Irish cream and let simmer to just before boiling. Remove from heat and add half the cream mixture gently to egg mixture. Whisk in slowly to temper the eggs. Too rapidly and the eggs will scramble. Pour egg/cream mixture back into the sauce pan and return to medium heat and cook till the mixture has thickened just enough to coat the back of a wooden spoon. DO NOT OVER COOK. If you run a line on the spoon with your finger and the custard doesn't run, then the custard is ready. Let custard and apple crumble cool slightly then serve warm.

TIP: This custard recipe is works also as an ice cream base, just refrigerate for at least 4 hrs and make Ice cream per ice cream machine instruction. Apple crumble...A la Mode! Happy cooking Foodies!