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Waldorf Pudding

List of Ingredients

2 large tart apples, peeled

1/2 cup sultana (golden) raisins

1 tablespoon lemon juice

1 tablespoon finely chopped crystallized ginger

1 tablespoon butter

1/3 cup granulated sugar

2 cups milk

4 egg yolks, beaten

Pinch freshly ground nutmeg

1 teaspoon pure vanilla extract

1/4 cup toasted walnuts, halved




Recipe

Thinly slice apples. Stir in raisins, lemon juice and ginger. In skillet, melt butter over high heat; add apple mixture and cook for 1 minute. Stir in 2 tablespoons of the sugar. Cook, stirring often, for 3 to 4 minutes or until apples are lightly caramelized. Scrape apple mixture and syrup into 10-inch round glass baking dish. Reserve.

Meanwhile, in saucepan set over medium heat, heat milk just until bubbles form around edges. Whisking constantly, add some of the milk to eggs; mix until well incorporated; add remaining milk, nutmeg, and vanilla and mix well. Pour over apple mixture.

Set baking dish inside large roasting pan; pour enough boiling water in roasting pan to come halfway up sides of baking dish. Place in 325 degree oven for 45 to 50 minutes or until custard is set but still jiggly. Carefully remove baking dish to cooling rack; sprinkle with walnuts. Cool to room temperature before serving.



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