Perfect Recipe

Caramel Apple Bread Pudding

Ingredients:

Apple sauce:
3 large apples, peeled and cut into thick slices
1/4 cup butter
1 tsp cinnamon
1/4 cup light brown sugar
5 cups bread cubes
1/2 tsp freshly grated nutmeg

Cream:
1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt

Caramel Sauce:
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream

Directions:

In a medium skillet melt the butter and then add the cinnamon and the sugar. Cook until the sugar dissolves and the mixture is bubbly. Add the apples and sauté until the apples are just fork tender but not mushy. Remove the apples from the sauce. At this point, depending on the juice content of your apples, you may have to continue to boil the sauce to reduce it to a slightly thickened consistency, then toss in the apples again.

Grease an 8×8 inch baking dish well. Toss in 1/2 the bread cubes in an even layer. Sprinkle the bread cubes with half the sautéed apples and the nutmeg. Repeat the layer with the remaining bread cubes and apples.

Whisk together all the ingredients for the cream andour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Caramel Sauce.

Caramel sauce:

Begin by mixing the sugar and water in a large saucepan. Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce is fantastic with almost any apple dessert or for great caramel sundaes.

Blueberry Pudding

Ingredients:

2 cups blueberry
1 cup sugar
1 cup all-purpose flour
2 tsp baking powder
1 pinch of salt
1/3 cup butter, melted
2 eggs, beaten
1 tsp vanilla essence
Milk

Directions:

Preheat oven to 350°.
Place the blueberries in the bottom of a 25cmx25cm glass dish and sprinkle with a little sugar (about 2 tbsp I think it’s good).
In a bowl, mix the cup of sugar, flour, baking powder and salt.
In a measuring cup, place the melted butter, eggs, vanilla and add the milk until you complete a cup. Mix it.
Incorporate the dry ingredients with a spoon and pour the batter over the blueberries.
Bake for about 55 minutes, or until surface is lightly browned.Serve warm with ice cream.

Grandma’s Milk Pudding

Ingredients:

4 eggs
2 cups of sugar
1 cup of all-purpose flour
50g parmesan cheese, grated
2 cups of milk

Syrup:
1 cup of sugar
1/2 cup of hot water

Directions:

Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 350°

Syrup:
Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Be careful not to burn the sugar and yourself. Add the hot water and mixture with a spoon.

Pudding:
Beat the eggs and sugar until light and smooth. Combine the rest of the ingredients and beat slowly. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudding in water bath for about 1 hour and 30 mins, it will turn golden brown on top and start separating from the sides of the mold or until a cake tester comes out clean. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudding should slide out easily.

Lemon Souffle Pudding

Ingredients:

1 cup (200 grams) granulated white sugar, divided
3 tablespoons (40 grams) unsalted butter, room temperature
3 large eggs, separated
1 teaspoon pure vanilla extract
2 tablespoon (4 grams) lemon zest
1/3 cup (50 grams) all purpose flour
1/4 teaspoon salt
1/3 cup (80 ml) fresh lemon juice
1 cup (2400 ml) whole milk
1/8 teaspoon cream of tartar

Directions:

Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. Butter six – 1 cup (240 ml) ramekins or other heatproof bowls. I used one buttered 9-inch glass pie dish.

Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Place the remaining sugar in a medium sized bowl. Add the lemon zest to the sugar. With the back of a spoon, or spatula, grind the lemon zest into the sugar, creating a fragrant, slightly yellow tinged sugar. Working the zest into the sugar will release lots of the essential oils in the zest, creating a super lemony batter. Then, in the bowl of your electric mixer or with a hand mixer, cream the lemony sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.

In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.

Carefully pour (or use a ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) I poured the entire mixture into the 9-inch pie pan. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Or place the 9-inch baking dish in a larger basting pan and set on your counter

Boil a tea pot of water to create a water bath. (A water bath is used to provide temperature protection for the eggs.) Place the basting pan with the souffle inside into the oven, carefully pulling the oven rack out a bit. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins or pie dish, and carefully slide the rack back into the oven.

Bake for about 40 – 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.

This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit (optional).