Poached Apple Custard

Put the cinnamon, cloves and nutmeg in a small coffee mill and grind to a fine powder.

Place the apple rings in a medium-sized saucepan; pour in the apple juice and water and cover. Bring to a boil, reduce the heat and simmer until apples are tender- about 5 minute. A knife inserted into an apple ring should go in and come out easily. Transfer the apple rings to a small bowl, reserving the poaching liquid in the pan over very low heat. Add the cherries and let them heat through. Remove from heat, drain and set aside.

Pour the milk into another medium-sized saucepan and bring to a point just before the boil. Check frequently, stirring to prevent scorching. Just before the milk boils, remove from the heat and stir in the vanilla and the cornstarch mixture, return to the heat and boil until thickened, stirring constantly- about 30 seconds. Remove from the heat and set aside.

Pour about 1 inch of water into a medium-sized saucepan, cover and bring to a point where the water is hot, but not at a breaking boil. There should be literally hundreds of little bubbles on the bottom of the pan. Pour the egg substitute and sugar into a medium-sized copper bowl, set the bowl over the nearly boiling water and whisk the egg substitute until thick and frothy – about five minutes. If the liquid should begin to boil, just pull the pan off the heat until it settles down, otherwise the egg will curdle.

Pour the milk mixture in a thin stream into the frothy egg mixture and whisk until well incorporated-it should increase in volume dramatically.

To Serve: Place 2 apple rings on a dessert plate, cover with the thickened custard and garnish with 4 artfully placed cherries. Put a small amount of the spice mix in a small, fine-mesh sieve and push gently through, covering the custard with an even dusting.