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Cajun Pap and Apples

Source of Recipe


Southern Lady magazine



List of Ingredients



• -- Baked Apples --
  
• 12 baking apples, such as Rome or Granny Smith
  
• 4 Tbsp sugar
  
• 4 Tbsp butter, cut into 12 even pieces
  
• 1 Tbsp cinnamon, plus additional cinnamon, for garnish
  
• .
  
• -- Pap (Pudding) --
  
• 3 cups sugar
  
• ¾ cup cornstarch
  
• 3 cups all-purpose flour
  
• 12 large eggs
  
• 1 cup evaporated milk
  
• 2 Tbsp vanilla extract
  
• 2 quarts whole milk
  
• 1 pint water
  






Instructions



1. For the baked apples:
   Preheat oven to 350° F. Wash and core apples and place in a baking dish. Place 1 teaspoon sugar, 1 piece of butter, and a pinch of cinnamon in the center of each apple. Add a small amount of water to the dish (about ½ inch). Cover with aluminum foil and bake for 1 hour, or until apples are cooked but still firm.
   
   
2. For the pudding:
   In a large pitcher or a mixing bowl with a pouring spout, combine sugar, cornstarch, flour, eggs, evaporated milk, and vanilla extract. Stir until smooth and well blended. Set aside.
   
   
3. In a stockpot or a large Dutch oven, combine milk and water, and bring to a boil over medium heat. Remove from heat and pour the flour-egg mixture slowly into the milk and water, stirring constantly as you pour.
   
   
4. Reduce heat to low, and return mixture to heat. Stir constantly until the mixture thickens to a pudding consistency.
   
   
5. To serve:
   Spoon pudding into individual bowls and place one apple, halved or quartered, in the center of each bowl. Ladle some of the juice from the bottom of the apple baking dish over each apple. If desired, garnish with additional cinnamon.
   
   Makes about 12 servings.