Caramelized Panettone and Apple Puddings
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 826 |
| pro | 20 g |
| total fat | 37 g |
| sat. fat | 20 g |
| carb | 106 g |
| fibre | 5 g |
| chol | 434 mg |
| sodium | 575 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 35 |
| vit A | 43 |
| vit C | 5 |
| folate | 73 |
Panettone is a sweet Italian bread filled with all kinds of dried fruit. While you can broil the sugared top to caramelize the apples, this is the ideal occasion to use a mini-blowtorch if you have one.
Ingredients
Preparation
In saucepan, bring milk and cream just to boil; remove from heat. In large bowl, beat together eggs, egg yolks, 1/4 cup (50 mL) of the sugar and vanilla. Strain milk mixture into egg mixture, gently stirring to blend. Add panettone; gently lift and turn to soak cubes. Let stand for 30 minutes, stirring gently once or twice.
Spoon into six greased 1-cup (250 mL) ramekins or custard cups, pressing gently. Place ramekins in large roasting pan; pour enough boiling water into pan to come halfway up sides of ramekins. Bake in centre of 325°F (160°C) oven until knife inserted in centre comes out clean, about 40 minutes. Remove from water. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 2 days.)
Peel apples, if desired; core and cut into slices. In large nonstick skillet, melt butter over medium-high heat; cook apples just until tender and light golden, about 5 minutes.
Run knife around edge of each pudding. Invert onto parchment paper-lined rimmed baking sheet; turn right side up, if desired. Arrange apples over puddings; sprinkle with remaining sugar. Broil 6 inches (15 cm) from heat until sugar bubbles and darkens, removing when ready, 2 to 6 minutes.
Source : Canadian Living Magazine: November 2003









