Lemon Puddings with Granny Smith Apple Compote
The double dose of lemon in these simple, delicious British puddings gives them an extra hit of delicious tangy flavor.
- 2.25 cup heavy cream
- kosher salt
- 0.5 cup freshly squeezed lemon juice
- 2 tsp finely grated lemon zest
- 0.67 cup sugar
- MAKE THE PUDDING In a medium saucepan, combine the heavy cream and sugar and cook over moderate heat, stirring with a wooden spoon, until hot and the sugar is dissolved, about 5 minutes. Let cool slightly, then whisk in the lemon zest, lemon juice and a generous pinch of salt. Pour the pudding into six 5- to 6-ounce glasses or ramekins; cover tightly with plastic wrap. Refrigerate the puddings until well-chilled and set, at least 6 hours or overnight.
- 1 tsp finely grated orange zest
- 2 tsp freshly squeezed lemon juice
- 1 Tbsp Calvados or apple brandy
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 Tbsp fresh orange juice
- 2 Granny Smith apples—peeled, cored and cut into 1/4-inch dice
- 1 Tbsp water
- 0.5 cup sugar
- MEANWHILE, MAKE THE COMPOTE In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling the pan until the sugar dissolves, about 3 minutes. Continue to cook, brushing down the side of the pan with a wet pastry brush, until an amber caramel forms, 3 to 5 minutes. Add the apples, orange juice and the vanilla bean and seeds; the caramel will harden, but it will melt again. Cook over moderate heat, stirring occasionally, until the apples are crisp-tender and coated in a light caramel, about 8 minutes; discard the vanilla bean. Stir in the Calvados, lemon juice, orange zest and a pinch of salt. Let cool completely, then refrigerate until chilled.
- Serve the puddings topped with the apple compote.
Make Ahead: The puddings and compote can be refrigerated for up to 2 days.
Recipe Credit: Curtis Stone
Image Credit: Amy Neunsinger