CookEat Recipe
Apple Puddings with Vanilla Sabayon
Individual apple puddings lightened with beaten egg whites and baked in a hot water bath, served with warm vanilla sabayon.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Use the half ounce butter to lightly coat six individual oven-safe pudding moulds, leaving room for the mixture to rise. Wash, peel, core and chop two sound apples. Arrange for the linked vanilla sabayon to be freshly finished and warm when the puddings are baked.
Step 2
Separate the two fresh shell eggs with a clean egg separator. Put the two yolks, two ounces granulated sugar, half a gill cold milk, two ounces flour and one teaspoon vanilla extract in a bowl. Mix sharply with a wooden spoon for five minutes, then gently mix in the chopped raw apples.
Step 3
In a clean bowl with clean beaters, beat the same two egg whites to a stiff froth. Add them to the apple mixture and stir lightly for half a minute. Do not taste the raw batter.
Step 4
Divide the preparation evenly among the six buttered moulds and place them in a pastry tin. Carefully pour boiling water into the tin to half the actual height of the moulds, keeping it out of the batter. Bake uncovered for thirty-five minutes as a guide. Continue in the same water bath as needed until every pudding is fully set with no wet raw batter, the apple pieces are cooked and tender, and the centre of each pudding reaches at least 74°C.
Step 5
Carefully remove the moulds from the hot water bath and unmould the puddings. Serve promptly with enough finished warm vanilla sabayon from the linked preparation spooned over them.
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