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Renaissance Orlando Resort's Apple Short Bread Cookie Pudding
5 Granny Smith apples
2 oz. Butter
8 oz. Sugar
4 oz. Maple syrup
few drops Maple flavor
half Fresh vanilla bean (cut open)
Peel apples. Cut into quarters. Remove apple pips. Slice apples in 1/8� thick
slices.
Heat butter in saut� pan. Add sliced apple pieces. Saut�, sprinkle with sugar;
continue saut�.
Add center of vanilla bean, by cutting the vanilla bean lengthwise and scraping
the center out.
Add maple syrup and maple flavor.
Pam spray ramekin molds (4 oz.).
Split saut�ed apples into even amount into the ramekin molds.
Preheat oven to 325�F.
SHORT BREAD COOKIES � 16 oz. Shortbread cookies (broken up into 1/2 inch size
pieces)
Pudding:
12 oz. Milk
12 oz. Heavy cream
half Fresh vanilla bean (cut open)
6 oz. Egg yolks
4 oz. Sugar
In stainless steel mixing bowl whisk together egg yolks and sugar. Bring to a
boil: milk, heavy cream and vanilla bean. Add hot mixture to egg mixture,
whisking constantly. Strain mixture through fine mesh sieve.
Pudding custard to be mixed with cookie pieces.
Let rest for 1 minute. Pour into ramekins on top of the apples. Place ramekins
in an ovenproof pan. Fill pan with water to half the height of ramekins.
Bake at 325�F until center reaches an internal temperature of 185�F and has a
golden brown color.
To serve: cut cookie pudding loose from ramekins and invert on a plate.
Optional: to be served with vanilla or chocolate ice cream and/or vanilla sauce
anglaise.
Yield: 10 servings.
Source: Andrea Thomson, Renaissance Orlando Resort at SeaWorld
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