Place the pie shell in an oven on at 325 degrees F for 15 minutes. Reserve and let cool. Place broken pieces in a serving container.
Into a blender combine cream, milk, eggs, egg whites and Churro Spice. Blend on low until all ingredients are combined and force mixture through a sieve. Reserve in a deli container.
In the serving container that contains the pie dough, top off with custard mixture and steam at 185 degrees F for 25 minutes in a conventional steamer.
Remove and let cool.
To plate, take a few of the apples at room temperature and place on top of the custard. Top with a dusting of the extra Churro Spice.
Ingredients
2 cups Nature's Best Dairy® Cream, Heavy
2 cups Nature's Best Dairy® Milk, Whole
2 ea. Nature's Best Dairy® Egg(s), XL
2 ea. Nature’s Best® egg whites
1/4 cup Delancey Street Deli® sliced cinnamon apples
1 ea. Heritage Ovens® pie shell
1 1/2 tbsp West Creek® Sugar, Granulated
3 tbsp Churro Spice, (see recipe below)
Churro Spice
Directions
In a bowl, combine cinnamon, nutmeg, allspice, and vanilla sugar, blend well.
Reserve in an airtight container.
Ingredients
4 1/2 tsp cinnamon
1 1/2 tsp nutmeg, ground
1 1/2 tsp allspice
4 1/2 tsp vanilla sugar
Chef Steven Zabel - Corporate Chef, Performance Foodservice - Chicago.