Apple butter and cinnamon custard toasts recipe

• 2 kg (4.4lbs) cooking apples
• 300 ml (10.6fl oz) water
• 2 tbsp cider vinegar
• 1 vanilla pod split in two sideways
• 1 cinnamon stick
• 400 g (14.1oz) caster sugar
• 350 ml (12.3fl oz) double cream
• 150 ml (5.3fl oz) milk
• 1 cinnamon stick
• 100 g (3.5oz) caster sugar
• 6 egg yolks
• 1 loaf of unsliced white bread

1. To make the apple butter; peel, core and chop the apples, add them to a large pan with the water, vanilla pod, vinegar and cinnamon and cook over a slow heat until a pulp.
2. Remove the cinnamon and vanilla, blend the pulp to ensure it is smooth.
3. Pour the puree back into the pan and add the sugar.
4. Continue to cook over a low heat for 1-2 hours or until the apple has thickened and turned a caramel colour.
5. Place the butter in clean jam jars while still hot and then into the fridge once cooled.
6. To make the cinnamon custard toasts; pour the milk, cream and cinnamon into a pan.
7. put clingfilm over the pan and bring the liquid to simmer on a low heat.
8. Then take the pan off the heat and keep to one side to infuse - the cling film helps the infusion.
9. In a mixing bowl, add the yolks and caster sugar and whisk together, gently adding the infusion and mix well.
10. Slice the bread 2-3 cm thick, remove the crusts and cut into thick soldiers, lay the bread in a dish, pour over the warm custard mix and let soak for 10 minutes - turning the bread occasionally.
11. In a frying pan, add a knob of butter and fry the custard toasts on each side for 2 minutes and until lightly browned.
12. Serve them warm and with the apple butter spread and a pinch of cinnamon on top.

cooking apples, water, vinegar, vanilla, cinnamon, caster sugar, cream, cinnamon, caster sugar, egg yolks, white bread

Taken from www.lovefood.com/guide/recipes/12502/tristan-welchs-apple-butter-and-cinnamon-custard-toasts (may not work)