Ingredients
| 25 g | Butter, melted |
| ½ cup | Brown sugar |
| 3 | Apples, (golden delicious, peeled and grated) (Main) |
| 200 g | Brioche |
| 1 | Lemon, (zested) |
| 100 g | Brown sugar |
| 2 tsp | Cinnamon |
| 1 tsp | Vanilla extract |
| 3 | Eggs |
| 1 cup | Cream |
| ½ cup | Milk |
Calvados anglaise
| 2 Tbsp | Caster sugar |
| 3 | Eggs, yolks |
| 1 Tbsp | Vanilla extract |
| 1 ½ cups | Milk |
| 3 tsp | Calvados (apple brandy), or brandy |
Directions
- To make the anglaise, whisk the eggs, sugar and vanilla in a bowl.
- Bring the milk to a simmering point then pour over the ingredients and stir just enough until the mixture begins to thicken. Make sure it does not boil.
- Pour through a chinois or a strainer then stir pour into a saucepan and let gently cook until the custard begins to thicken. When cool, stir through the calvados or brandy.
- To make the pudding, grease 4 heatproof pudding bowls. Pour the sugar and melted butter into a bowl.
- Stir through the grated apple. Place 2 Tbsp of apple in the base of each bowl, add the remainder to the brioche mixture.
- Slice the brioche and put into a second bowl. Add the lemon, cinnamon, sugar and vanilla.
- Whisk the eggs, cream and milk together then pour over the mixture.
- Leave to soak for 20 minutes before covering and steaming for 30 minutes. Serve warm with the anglaise poured over