Budín De Caramelo Al Vapor
Este pudín de manzana picante cubierto con brillantes manzanas caramelizadas se hace mejor en un molde de budín de metal de dos cuartos con tapa. Cubra el molde con caramelo antes de agregar las manzanas caramelizadas y la masa densa..
Fuente: Martha Stewart Living, diciembre / enero de 1993.
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27.04.2023 @ 15:39
This spicy apple pudding topped with shiny caramelized apples is best made in a two-quart metal pudding mold with a lid. Cover the mold with caramel before adding the caramelized apples and dense batter. This recipe from Martha Stewart Living, December/January 1993, serves 10. To make the caramel, combine sugar and water in a small, heavy saucepan over medium heat. Cover and cook until the sugar has melted. Remove the lid and continue cooking, turning the pan occasionally, until the sugar turns a deep amber. Carefully pour the caramel into the pudding mold, tilting to evenly coat the sides. Set the mold aside. To make the apple puree, peel and core the apples and cut them into pieces. Place in a small saucepan with water, sugar, and spices. Cook, covered, over low heat until the apples break down, 10 to 12 minutes. Uncover and cook for 5 more minutes, stirring frequently. Set the apple sauce aside. To make the apple topping, peel and core the apples and cut them into 1-inch pieces. Melt the butter in a small skillet and add the apples and sugar. Cook over medium-high heat until the apples are browned on all sides, 3 to 5 minutes. Place the apples in the bottom of the caramel-lined mold, distributing them evenly to reach the sides. Choose a pot large enough to hold the pudding mold with 2 inches of space around it. Place a wire rack or folded kitchen towel on the bottom of the pot; fill with enough water to reach halfway up the sides of the mold. Cover the pot and bring to a boil. Reduce the heat to low. To make the pudding, in the bowl of an electric mixer, cream the butter and brown sugar. Add the eggs and molasses; mix well. Add the reserved apple sauce, and mix well. In a large bowl, sift together the flour, baking powder, and salt; stir in bread crumbs. Add to the apple puree mixture. Stir the batter until combined. Fill the pudding mold with the batter; clamp on the lid. Place the mold in the pot of simmering water. Cover the pot and cook until a toothpick inserted in the center of the pudding comes out clean, about 1 hour and 40 minutes. Check the water often, keeping it at a steady simmer. Transfer the mold to a wire rack to cool, 15 minutes. When ready to serve,