| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | For, Better, For, Worse | 1 | servings | |
INGREDIENTS
| 2 | Apples; diced | |
| 1 | oz | Dried cranberries |
| 6 | oz | Sugar |
| 6 | oz | Butter |
| 2 | tb | Fresh tarragon |
| 8 | oz | Flour |
| 1 | oz | Baking powder |
| 4 | tb | Milk |
| 500 | ml | Milk |
| 3 | oz | Sugar |
| 1 | Vanilla pod | |
| 4 | Egg yolks | |
| Splash of brandy | ||
| 1 | ts | Nutmeg |
| 1 | tb | Cranberries |
INSTRUCTIONS
CUSTARD Beat together the butter and sugar and leave to one side. In a pan, heat a little sugar which should go straight to caramel. Add the two diced apples and stir. Melt in some butter and a small amount of water to make a syrup. Add the fresh tarragon and allow to heat through. Mix the eggs, flour and baking powder into the sugar and butter. Add the milk. Place the apple mixture into a greased bowl. Spoon the egg and flour mixture on top of this. Cover with foil and place on a baking tray filled with water. Put into the oven and cook for one hour. To make the custard, mix together the milk and sugar in a pan over a medium heat. Add the 4 egg yolks to this and stir. Add the vanilla pod and stir until thickened. Remove the pudding from the oven and turn upside down on a large plate. Pour custard around the outside and garnish with cranberries and nutmeg. Pour brandy on top and serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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