Recipe Archives->Desserts Pudding->Cinnamon Apple

Sliced Apples with Cinnamon Pudding
Serves: 8

1 large egg
1 1/2 tablespoons cornstarch
pinch of salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup low-fat milk
granulated sugar (optional)
8 tart apples (Granny Smith or other variety)

In a 1 or 2-quart stainless-steel saucepan, whisk the egg, cornstarch,
salt and vanilla together for 2 minutes. Set aside. Melt the butter
in another saucepan. Stir in the brown sugar and cinnamon. Cook
over low heat until the butter and sugar blend together. Add the
milk and heat until the sugar dissolves. (The sugar will get hard
when the milk is added; it will melt again as the milk heats.) Whisk
a few tablespoons of the hot milk mixture into the egg mixture.
Gradually whisk in the rest of the milk mixture. Over medium heat,
whisk the combined mixture constantly until it comes to a boil.
Immediately remove from the heat. Pour into a bowl. (If you don't
want a skin to form on the top of the pudding, sprinkle it lightly
with granulated sugar.) Refrigerate. Cover with plastic wrap when
cool. Place 1 sliced apple into each of 8 serving bowls. Top with
a few tablespoons of pudding.

Variation: Substitute 8 cored, sliced pears for the apples.

Raspberries with Chocolate Pudding: Reduce the butter to 1 tablespoon
and the brown sugar to 1/2 cup. At the end of Step 4, stir 6 ounces
of good-quality bittersweet or semisweet chocolate into the warm
pudding mixture until smooth. Follow the recipe from Step 5 using
1/2 cup fresh raspberries per serving.

Printable version: cinnamon-apple.txt.