Apple & Rum Custard Cake

Source: All Chefs Recipes

Crust:

1½ cups unbleached Flour - unsifted
5 tbsp Sugar
1 tbsp Lemon rind - grated
2/3 cup Butter or margarine
1 large Egg yolk
1 tbsp Milk

Filling:

½ cup Soft bread crumbs
2 tbsp Butter or margarine - melted
4 cups tart Apples - sliced
1 tbsp Lemon juice
¼ cup Sugar
¼ cup Raisins*
¼ cup Rum
3 large Eggs - beaten
1/3 cup Sugar
1¾ cups Milk

CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and ¼ cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350°F oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350°F until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

*Soak raisins in ¼ cup rum for ½ hour before using.
 

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