Pauls Butterscotch Custard makes the moment sweeter. Enjoy it on its own or with your favourite festive dessert.
Australia's Favourite Custard
Pauls makes the moment better. It's the dairy that's been turning everyday occasions into delicious ones since 1933.
Pauls Butterscotch Custard makes the moment sweeter. Enjoy it on its own, with your favourite festive dessert or try it in our Custard Apple Pie recipe.
Custard Apple Pie
What you need
1 sheet short crust pastry
3 tbsp almonds, roughly chopped
1 scotch finger biscuit, crumbed
2 tbsp butter
1/4 cup (55g) caser sugar
4 granny smith apples, peeled, cored and finely sliced
2 tbsp port (or similar spirit)
1 tsp cinnamon
400f (1 1/2 cup) Pauls Butterscotch Custard, plus extra to serve
1 egg, beaten
1 tsp cardamom
How to make it
1. Preheat oven to 180°C. Line a 24cm flat tin with short crust pastry. Blind bake for 5 minutes. Remove filling and bake a further 8 minutes. Set aside.
2. Combine almonds, scotch finger biscuit, butter and one tablespoon of caster sugar in a small bowl. Spread onto a lined baking tray and toast in oven for 5 mins or until lightly browned. Set aside.
3. In a large saucepan place apples, remaining caster sugar, port and half the cinnamon over a medium heat. Saute for 10 min or until apples are just soft. Set aside.
4. Combine custard, egg, cardamom and remaining cinnamon in a medium bowl.
5. Arrange apple slices in tart case and cover with custard mixture. Bake for 45 minutes or until centre of tart has a slight wobble.
6. Remove from oven, sprinke with crumble topping and serve warm or cold with extra custard.
Serves 6-8
Source of Calcium
No artificial colours
No preservatives
