|
|
|
Caramel Pudding w/Apples
Cummulative Rating
Servings
Makes 4 servings.
Difficulty
Involved |
Ingredients
3 apples, such as McIntosh or Jonathon (1 3/4 pounds)
1-2/3 cups sugar
1 vanilla bean, split
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 tablespoon gf flour
3 large eggs, lightly beaten
2 tablespoons fresh lemon juice
Whipped Cream for serving (see Tip)
|
|
Directions
Peel, quarter and core apples. Slice lengthwise 1/8" thick.
In a large non-reactive saucepan, cook apples, 2/3 cup of sugar, vanilla bean, lemon zest and salt over moderate heat until apples can be mashed with a spoon, about 20 minutes. (If apples start to brown; cover saucepan with a lid.)
Pre-heat oven to 350ºF.
Transfer apple mixture to a bowl, discard vanilla bean, mash well and let cool.
Beat in butter, flour and eggs, blending well after each addition.
In a small, heavy, non-reactive saucepan, stir together remaining 1 cup sugar,
2 tablespoons of water and lemon juice; cook over moderate heat until caramel turns a rich golden brown, about 7 minutes.
Very carefully pour a small amount of caramel into a 6 ounce ramekin and rotate quickly to cover bottom and sides of dish lightly with caramel. Pour any excess back into pan. Repeat with 3 more ramekins (use any extra caramel for another use).
Spoon apple mixture evenly into ramekins. Put them in a baking pan and fill pan with enough hot water to reach halfway up sides of ramekins.
Bake puddings in oven for about 45 minutes, or until set.
Remove ramekins from water bath and let stand for 10 minutes before serving. (Puddings can be made up to 4 hours ahead; leave at room temperature. Reheat puddings in a 350ºF. oven for about 5 minutes before serving.)
To serve, run a knife around inside of each ramekin and unmold puddings onto dessert plates. Dollop each pudding with fresh whipped cream and serve.
|
|
|
Tips
(The Gluten-Free Pantry’s ’Country French Bread’ Mix can be substituted for ’flour’ in any recipe.)
Put cold heavy cream in a cold bowl. Using cold beaters, beat on high until soft peaks form. Do not add sugar - there is plenty of sweetness in the pudding, itself. |
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
