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

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

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

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

1
Special equipment: 4 silicone molds, circular in shape, 3 inches wide and 1 inch deep
2
Preheat the oven to 325 degrees F.
Equipment you will use
OvenOven
1
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 BeanVanilla Bean
CreamCream
SeedsSeeds
MilkMilk
Equipment you will use
Sauce PanSauce Pan
2
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 SugarGranulated Sugar
Maple SyrupMaple Syrup
CreamCream
Egg YolkEgg Yolk
Equipment you will use
WhiskWhisk
BowlBowl
3
Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
Ingredients you will need
Apple BrandyApple Brandy
Vanilla BeanVanilla Bean
CustardCustard
Equipment you will use
WhiskWhisk
BowlBowl
4
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 StickCinnamon Stick
Caramel SauceCaramel Sauce
Apple BrandyApple Brandy
Brown SugarBrown Sugar
AppleApple
ButterButter
GingerGinger
SauceSauce
SaltSalt
Equipment you will use
Frying PanFrying Pan
5
Remove the cinnamon sticks.
Ingredients you will need
Cinnamon StickCinnamon Stick
6
Combine the apple-ginger caramel sauce with the bread.
Ingredients you will need
Caramel SauceCaramel Sauce
GingerGinger
AppleApple
BreadBread
7
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 StickCinnamon Stick
Vanilla BeanVanilla Bean
NutmegNutmeg
SeedsSeeds
Equipment you will use
Sauce PanSauce Pan
8
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 SugarGranulated Sugar
Egg YolkEgg Yolk
WrapWrap
IceIce
Equipment you will use
Plastic WrapPlastic Wrap
Wooden SpoonWooden Spoon
WhiskWhisk
BowlBowl
Frying PanFrying Pan
1
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
CustardCustard
BreadBread
Equipment you will use
Roasting PanRoasting Pan
2
Let sit for 15 minutes to allow the bread to soak up some of the custard.
Ingredients you will need
CustardCustard
BreadBread
3
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
WaterWater
Equipment you will use
Roasting PanRoasting Pan
4
Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
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OvenOven
5
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
WaterWater
Equipment you will use
OvenOven
6
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 ExtractVanilla Extract
Creme FraicheCreme Fraiche
Whipped CreamWhipped Cream
CreamCream
Equipment you will use
WhiskWhisk
BowlBowl
7
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 SugarPowdered Sugar
Whipped CreamWhipped Cream
Vanilla BeanVanilla Bean
CinnamonCinnamon
BreadBread
MintMint
DifficultyExpert
Ready In3 hrs, 45 m.
Servings4
Health Score27
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesDessert
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