Caramel-Apple Pudding Recipe
I suggest cooking an interesting apple dessert with caramel pudding. Instead of caramel, pudding and vanilla are perfect. The wonderful Zepter cookware helped me to prepare apples and preserve useful substances in them.
Servings Prep Time
12 10minutes
Cook Time
80minutes
Servings Prep Time
12 10minutes
Cook Time
80minutes
Ingredients
Instructions
  1. Cover the dessert filling mold with a plastic wrap or bag.
  2. Wash the apples, peel them, and remove the seeds.
  3. Cut the apples into small pieces, pour them into a Zepter saucepan, add honey. Rinse the raisins well, dry with a towel, add to the apples.
  4. We cover the casserole with a lid and put it in a cold oven, turn on a small fire (my stove has a switch for 4 divisions, so I turn on the appliance). I let the thermostat arrow reach the middle of the green field, then turn off the stove. Leave the pan on the stove for about 5-7 minutes.
  5. I’m making pudding at this time. In a bowl, mix the yolks, the dry Caramel pudding mixture, and 100 ml of milk. I beat the ingredients with a mixer.
  6. Pour the mixture into a Zepter mold, add the remaining milk, heat over medium heat, stirring constantly. I cook the pudding before it thickens. I take the pot off the stove.
  7. Apples with honey and raisins will be ready to the desired state by this time.
  8. Add the creamy apple mixture to the thickened pudding.
  9. Mix the ingredients together.
  10. Squeeze the leaf gelatin soaked in water, add to the pudding mixture, mix well.
  11. Put 1/3 of the pudding mixture into the mold.
  12. Then I spread out the cookies.
  13. Again, I put half of the remaining pudding mixture and cookies into the mold.
  14. I spread the remaining pudding and cookie mixture.
  15. Cover the mold with foil and put it in the refrigerator for at least 4 hours. Before serving, cut the dessert into pieces.
  16. Enjoy your meal!
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