Mix all the ingredients for dough. Evenly spread the dough on baking sheet coated in baking paper.
Pre-heat oven on 180 degrees Celsius.
For filling cut scattered apples into small pieces and mix it with honey and cooked pudding and put it on dough.
Mix all the ingredients for Top of cake and put it on dough with filling.
Bake at 180 degrees Celsius for 45 minutes. For sure check cake after every 15 minutes.
Let the cake cool down xD.
While the cake is cooling make caramel. Melt the sugar and then slowly add heavy cream and butter and salt.
Put caramel on cake put it in fridge for 2 hours and enjoy
https://cookingwithcarlee.com/streusel-topped-apple-custard-pie/#recipe
And then drizzle caramel on top (after it's cooled a little? Do you need the topping?), serve with whipped cream
Streusel Topped Apple Custard Pie
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12
Ingredients:
1 9-inch unbaked pastry shell
14 oz condensed milk
1/2 cup butter, divided in half
2 large eggs
1/2 teaspoon ground cinnamon
1 dash grated nutmeg
4 cups apple slices
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
Instructions:
1. Preheat oven to 425 degrees F and put the pie crust pastry in a 9-inch pie plate.
2. In a medium mixing bowl, melt 1/4 cup of the butter
3. Stir in the condensed milk.
4. Add the eggs, cinnamon, and nutmeg. Mix well.
5. Distribute the apple slices in the prepared pie crust and pour the custard mixture over the top.
6. In a small bowl, combine the flour and brown sugar. Cut in the remaining 1/4 cup of butter until crumbly. If desired, you can stir in about 1/4 cup of chopped nuts as well.
7. Sprinkle the crumb mixture over the pie.
8. Bake on the bottom rack of the oven for 10 minutes.
9. Reduce the heat to 375 degrees F and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.
10. Cool at room temperature for an hour or two before moving to the refrigerator to chill.
11. Store in the refrigerator.
Caramel Sauce
1 cup granulated sugar
6 Tablespoons salted butter
1/2 cup heavy cream
1/2 teaspoon salt
In a medium saucepan (not non-stick?) over medium heat, cook the sugar, stirring constantly with a wooden spoon, until the sugar clumps melt and form an amber liquid, 2-5 minutes. Add the butter, 1 Tablespoon at a time, until melted. It will bubble a lot, so be careful and continue to stir. When all the butter has been added, let the mixture bubble for about a minute without stirring.
Slowly add the heavy cream and let boil for a minute without stirring--it will bubble high in the pan. Remove from the heat and add the salt. Let cool. Gently stir. Cover and refrigerate until ready to use.
This method is the cleanest way I've found to have plenty of burger patties on hand. They aren't as good as freshly grilled, but if you've got to just grab something nourishing, these will do the trick. You can take them on the plane as long as your bag isn't over 4 ounces. Cut them into "fries" for easy eating.
Preheat oven to 250 degrees.
Place frozen hamburger patties on a cookie sheet covered with heavy duty foil. Season generously with salt.
Cook for 20 minutes. Flip patties and season with salt again.
Cook for another 20 minutes. They are done at 165 degrees, but I usually stop at 155 degrees.
Remove patties to a plate to cool, then refrigerate.
This method will work for patties that are not frozen. You'll just need to shorten the cooking time.
Clean-up should just be to let the cookie sheet cool and then throw away the foil. If you want to make tallow, pour the grease into a jar while it is still hot.
