Apple Crumble with Custard

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the flour, cornstarch, and rice flour in a medium bowl.

Step 2

In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, and salt and mix until combined.

Step 3

Add the dry ingredients and mix until a rough dough starts to form. Turn out onto a clean work surface and mold into a disc. I made it sort of rectangular in shape since I was using a rectangle tart pan. Wrap and refrigerate for about 30 minutes.

Step 4

Roll out into a rectangle between 2 sheets of parchment paper and place into your tart pan, pushing the dough to the edges and the sides until fairly even.

Step 5

Bake in a 325º oven for 12 minutes, rotate bake another 10-12 minutes.

Step 6

Remove from the oven and allow to cool for a few minutes.

Step 7

Then cut into 3/4″ bars and place on a baking sheet lined with parchment paper.

Step 8

Bake for another 12 minutes, rotate, and bake for an additional 12 minutes. Check to make sure the edges are not burning, and rotate the pan as necessary.

Step 9

Combine milk and cream in a heavy medium saucepan. Add vanilla and bring milk mixture to simmer. Remove from heat.

Step 10

Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in the hot milk mixture into the yolk mixture. Return to saucepan and stir over low heat until custard thickens and coats the back of a spoon. It takes about 5 minutes (do not boil). Strain sauce into a bowl. Cover and chill. (Can be made 1 day ahead.)