Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream

Name: Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 31 grams apple brandy, such as Calvados; 2 Tbsps apple brandy, such as Calvados; 1 loafs day-old country loaf bread, cut into 1/4-inch cubes; 2 cinnamon sticks; 3 cinnamon sticks; 58 milliliters creme fraiche; 5 larges egg yolks; 6 larges egg yolks; 1 2-inch piece fresh ginger, peeled and grated; 4 servings Fresh mint, for garnish; 4 Granny Smith apples, peeled and diced; 67 grams granulated sugar; 100 grams granulated sugar; 484 milliliters half-and-half; 357 milliliters heavy cream, cold; 476 milliliters heavy cream; 330 grams light brown sugar; 330 grams light brown sugar; 3 Tbsps pure maple syrup; 1 teaspoons freshly grated nutmeg; 4 servings Salt; 4 Tbsps unsalted butter; 1 vanilla bean, seeds scraped; 1 vanilla bean, seeds scraped; 1 teaspoons vanilla extract; 244 milliliters whole milk

The recipe Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream can be made in roughly 3 hours and 45 minutes. This lacto ovo vegetarian recipe serves 4. One portion of this dish contains approximately 30g of protein, 122g of fat, and a total of 2053 calories. Head to the store and pick up ginger, vanilla bean, egg yolks, and a few other things to make it today. It works well as an expensive dessert.

Instructions

Special equipment: 4 silicone molds, circular in shape, 3 inches wide and 1 inch deep

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Milk

Equipment you will use

Sauce Pan

Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined.

Ingredients you will need

Granulated Sugar

Maple Syrup

Cream

Egg Yolk

Equipment you will use

Whisk

Bowl

Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.

Ingredients you will need

Apple Brandy

Vanilla Bean

Custard

Equipment you will use

Whisk

Bowl

For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency.

Ingredients you will need

Cinnamon Stick

Caramel Sauce

Apple Brandy

Brown Sugar

Apple

Butter

Ginger

Sauce

Salt

Equipment you will use

Frying Pan

Remove the cinnamon sticks.

Ingredients you will need

Cinnamon Stick

Combine the apple-ginger caramel sauce with the bread.

Ingredients you will need

Caramel Sauce

Ginger

Apple

Bread

For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.

Ingredients you will need

Cinnamon Stick

Vanilla Bean

Nutmeg

Seeds

Equipment you will use

Sauce Pan

Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving

Ingredients you will need

Granulated Sugar

Egg Yolk

Wrap

Ice

Equipment you will use

Plastic Wrap

Wooden Spoon

Whisk

Bowl

Frying Pan

Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard.

Ingredients you will need

Custard

Bread

Equipment you will use

Roasting Pan

Let sit for 15 minutes to allow the bread to soak up some of the custard.

Ingredients you will need

Custard

Bread

Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.

Equipment you will use

Oven

Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.

Ingredients you will need

Water

Equipment you will use

Oven

For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.

Ingredients you will need

Vanilla Extract

Creme Fraiche

Whipped Cream

Cream

Equipment you will use

Whisk

Bowl

Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.

Ingredients you will need

Powdered Sugar