In summer, the dessert must be fresh and light. Apple stew with pastry cream is one of the easiest, most delicious, and quickest desserts.

This is the recipe for perfect custard every time you cook. The exact ratio of the ingredients and the practical tips guarantee the right taste and the right consistency. My family loves pudding. I tend to add variety by serving dessert with different side dishes such as jelly, fresh fruit, and cake.

Today I am sharing with you the recipe for the apple cup that can be served with
pastry cream and also with vanilla ice cream. Custard (45 servings)


milk 1/2 kg (preferably whole)
3 tablespoons
custard powder 3 tablespoons

mix in custard powder with 1/4 cup of milk
one Place in a bowl and stir well.

Heat the remaining milk in a saucepan and add the sugar. When it starts to boil, reduce the flame; Add the pudding mix slowly, stirring constantly, until the contents are well combined

Cook over medium-high heat for 12 minutes, until the pudding is simmering and thickened.

Switch off the stove. Continue stirring occasionally while the cream cools to room temperature. Pour into a serving bowl and refrigerate.Tips/Tricks:
* Usually 3 tablespoons of custard powder is enough, but if necessary, add 1-2 teaspoons of custard powder. Dissolve in a little milk until the desired thickness of the pastry cream is reached.
After cooking, it is important to stir the cream from time to time until it has cooled to room temperature, to avoid a thick layer forming on top.

apple stew
apple :4 medium
sugar :68 tablespoons
lemon juice :1/2 if the apples are very sweet

Peel the skin of the apple and cut it into small pieces Two alternatives ways to cook stew.

Microwave cooking
Take a microwaveable glass container. Add pieces of apple with half the sugar.
Cover and cook for 2 minutes over high heat. Add the remaining half of the sugar and cook for a further 2 minutes.

Normal cooking
Place the apple pieces and half the sugar in a medium saucepan. Cover and heat on a low flame for a few minutes. With heat, the sugar will dissolve, allowing water to stand and allowing the apple chunks to parboil in their water. Add the remaining half of the sugar and cook over medium-high heat for a few minutes until the water has dried sufficiently (uncovered).

For preparing the apple stew, I mostly use golden apples, which are quite sour, crunchy, and a bit sour. You can also stew any fruit, peaches, plums, or even semi-ripe mangoes that otherwise cannot be eaten. Just try apple stew with custard that is easy to prepare and rich in