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Bombas con crema de manzana (Fritters with Apple Cream)

Bombas con crema de manzana (Fritters with Apple Cream) is a traditional Spanish recipe for classic dessert of dough fritters filled with apple cream that are fried to cook and traditionally served with custard. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Fritters with Apple Cream (Bombas con crema de manzana).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesMilk RecipesSpain Recipes



This is a classic Spanish recipe for fried dough pastries filled with an apple cream and served with custard.

Ingredients


150g plain flour
1 tsp baking powder
2 eggs
150ml milk
50g sugar
extra-virgin olive oil
pinch of salt

For the Custard:
500ml milk
6 egg yolks
75g sugar
1 cinnamon stick

For the Apple Cream:
3 pippin apples
3 tbsp sugar
water

cinnamon sugar, for dusting
mint leaves, to garnish

Method:

Core the apples then wash and cut into chunks (you can peel them for a smoother effect, if desired). Place the apple pieces in a small saucepan with the sugar and a little water. Bring to a gentle simmer and cook slowly for about 15 minutes, or until the apples is tender. Take off the heat and mash the apple with a fork then pass through a fine-meshed sieve, pressing down with the back of a fork to purée. Set the apple purée aside.

For the custard, combine 250ml of the milk in a small pan with the cinnamon and sugar. Heat gently, stirring, until the sugar has dissolved, then take off he heat.

In a bowl, gently whisk the egg yolks with the remaining 250ml milk (you want the eggs to mix with the milk, but you do not want the mixture to foam). Beat the warm milk into this mixture (discard the cinnamon stick). Turn the custard back into the pan and place over low heat. Cook, stirring gently, until the custard begins to thicken then allow to cook gently (do not boil) for 2 minutes. Take off the heat and set aside.

For the pastries, mix together the flour, baking powder, eggs, sugar and salt in a bowl. Gradually add the milk, working into the other ingredients until you have a smooth batter. Whisk everything well, then set aside to rest for 5 minutes.

Heat oil to a depth of 2cm in a large frying pan. When the oil is hot, fry small portions of the batter to form dough pastries (think elongated doughnuts). Fry these for about 2 minutes per side, or until nicely browned and cooked through.

Using a serrated knife, cut a slit through the centre of the fritters (do not cut all the way through) and fill them with the apple mixture.

Pour a little of the custard into the base of four serving bowls. Arrange 2 or 3 of the filled fritters on top and drizzle a little more custard on top.

Garnish with a sprinkling of cinnamon sugar and a sprig of mint, then serve.