FRENCH APPLE CAKE WITH MAPLE GINGER CUSTARD SAUCE

“A CRUNCHY BUT ALSO LUXURIOUSLY MOIST APPLE CAKE IS TOPPED WITH A VELVETY MAPLE GINGER CUSTARD SAUCE WITH A HINT OF SPICED RUM”

1 1/2 pound tart apples (I used Granny Smith) peel, cored and cut into 1/8 of an inch slices

1 tablespoon spiced rum

1 teaspoon lemon juice

1 cup plus 2 tablespoons all purpose flour, divided

1 cup plus 1 tablespoon sugar, divided

2 teaspoons baking powder

3/4 teaspoon salt

1 egg

2 egg yolks

1 cup whole milk

1 cup vegetable oil

1 teaspoon vanilla bean paste

Maple Ginger Custard Sauce

2 cup whole milk

1/4 cup maple syrup

1 inch piece root ginger, thinly sliced

5 egg yolks

1 tablespoon spiced rum

1/2 teaspoon vanilla bean paste

Continue Reading in next page