50 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.354 l
Cream 0.125 l
Sugar 0.096 kg
Eggs 2.875 ud
Medium golden apple 0.292 kg
Elaboration

HOW TO SERVE:

  • Caramelise the moulds with diluted caramel.
  • Scald and cut the apple into cubes.
  • Cut sponge cake pieces into cubes.
  • Infuse the milk with the cinnamon stick.
  • Mix the eggs with sugar and cream.
  • Add the hot milk, drain and set aside.
  • Place some sponge cake and apple cubes on the caramel.
  • Pour some créme caramel cream on top.
  • Repeat this process until the mould is full.
  • Cook in a bain-marie in the oven at 180 ºC.
  • Remove from the oven, leave to cool, remove from the mould and then ration.
  • Serve with a button of whipped cream.

Notes:

  • Make sure that the bain-marie water does not boil, otherwise the pudding will have holes.
  • The pudding sets when the inside reaches 85 ºC. You can check using your fingertips to see if it is set.
Nutritional information (1 portion)
Fiber 1.26 g
Saturates 8.1 g
Monounsaturated fatty acids 4.79 g
Polyunsaturated fatty acids 1.03 g
Cholesterol 200.11 mg
Calcium 126.46 mg
Iron 1.24 mg
Zinc 0.92 mg
Vitamin A 178.11 ug
Vitamin C 7.35 g
Folic acid 28.46 ug
Salt (Sodium) 141.17 mg
Sugars 47.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.