Apple and Rum Custard Cake

• 1 1/2 cup flour, unbleached all-purpose
• 5 tablespoons sugar
• 1 tablespoon lemon zest grated
• 23 cup butter or margarine
• 1 each egg yolks large
• 1 tablespoon milk
• 1/2 cup bread crumbs soft
• 2 tablespoons butter or margarine,
• 4 cups apples tart
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1/4 cup raisins, seedless *
• 1/4 cup rum
• 3 large eggs large, beaten
• 13 cup sugar
• 1 3/4 cup milk

1. Soak raisins in 1/4 cup rum for 1/2 hour before using.
2. CRUST: To make crust, mix flour, sugar, and lemon rind.
3. Cut in butter or margarine until mixture resembles coarse crumbs.
4. Add egg yolk and 1 tablespoon of milk; mix gently to form a dough.
5. Pat into bottom of a 10-inch Springform pan that has sides only greased.
6. Press dough up sides of pan for 1 inch.
7. FILLING: Toss together bread crumbs and melted butter.
8. Spread evenly over pastry crust.
9. Toss apple slices, lemon juice, and 1/4 cup of sugar.
10. Spread apples over crumbs.
11. Drain raisins, reserving rum, and sprinkle raisins over apples.
12. Bake in a preheated 350F (180C).
13. oven for 15 minutes.
14. Beat eggs and sugar until thick and lemon-colorer.
15. Stir in milk and reserved rum.
16. Pour custard over apples and bake for 45 to 60 minutes at 350F (180C) F until custard is set.
17. Cool completely before serving.
18. Do NOTremove springform pan until cool.

flour, sugar, lemon zest, butter, egg yolks, milk, bread crumbs soft, butter, apples tart, lemon juice, sugar, raisins, rum, eggs, sugar, milk

Taken from recipeland.com/recipe/v/apple-rum-custard-cake-47780 (may not work)