A is for Apple Pie

Pots de crème au safran

1 cup heavy cream
3 egg yolks
1 dose powdered saffron
1/4 cup sugar
pinch of salt

Edit: After another taste test, I think the sugar definitely has to be cut and therefore the saffron as well. Watch for an updated recipe.

With a whisk, combine the egg yolks in a large bowl until they are light yellow . Do this gently so as to not add a lot of air to them. Add the sugar, 1/4 cup of the cream and salt. Mix until dissolved.

In a saucepan combine the rest of the cream and the dose of saffron. Heat until just below bowling and then add slowly to the egg mixture.

Choose an array of little pots or dishes and evenly divide the uncooked custard. I was served the custard in a little black dish which created a real contrast but since I don't have any black dishes, I used white espresso cups, bowls and dishes. Cover each dish with aluminum foil.

Line the bottom of a baking dish with a dishtowel. Place the pots in the baking dish and fill it with water. The water should go half way up the dishes.

Bake for about 30 minutes at 180°C (350°F) or until the edges are set and the inside is still very wobbly. Remove the pots from the oven and let set for an hour. The pots de crème can be made and refrigerated for a couple of days

A is for Apple Pie

Ingredients:

• One pre-made or store-bought pie crust
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp Vanilla Extract
• 4 large apples or 6 small apples: cored, peeled, and sliced.

The Method:

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Toss apples in a large mixing bowl with the cinnamon, nutmeg, and vanilla extract.
   
3. Place the bottom crust in your pan. Fill with apples. Cover with a lattice crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Feel free to use a pastry brush to paint the liquid onto all parts of the crust.
   
4. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Patisserie cream

250 ml of heavy cream
150 ml of 2% milk
3/4 tsp vanilla
3 egg yolks
80 grams sugar
40 grams flour

Heat the cream and milk to a boil and add in the vanilla at the last minute.
At the same time, beat together the yolks, sugar and flour until you have a thick consistency that ribbons into the bowl.
Add the milk to the egg mixture and continue to heat over a low temperature while all the while whisking. Once the mixture thickens up, remove and place in the fridge to cool