Apple pudding
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.354 l
Cream
0.125 l
Manzana golden ultracongelada cubos
0.375 kg
Diluted caramel
0.083 l
Génoise sponge cake
0.083 ud
Plain flour
0.02 kg
Elaboration
- The following dishes are necessary for this recipe:
- Diluted caramel
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)
Energy
405.48
kcal
Carbohydrates
55.6
g
Proteins
8.78
g
Lipids
15.88
g
Fiber
1.86
g
Saturates
8.11
g
Monounsaturated fatty acids
4.79
g
Polyunsaturated fatty acids
1.03
g
Cholesterol
200.11
mg
Calcium
123.77
mg
Iron
0.97
mg
Zinc
0.85
mg
Vitamin A
176.15
ug
Vitamin C
1.28
g
Folic acid
25.62
ug
Salt (Sodium)
141.17
mg
Sugars
50.61
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed