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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 sauté pan. Add sliced apple pieces. Sauté, sprinkle with sugar; continue sauté.

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 sautéed apples into even amount into the ramekin molds.

Preheat oven to 325ºF.

SHORT BREAD COOKIES – 16 oz. Shortbread cookies (broken up into 1/2 inch size pieces)

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 325ºF until center reaches an internal temperature of 185ºF 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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