Recipe by Dana McCauley
Waldorf Pudding was the 2nd option for the Sweets course on Titanic's 1st class menu. The original recipe for this dish is lost in Edwardian times, so McCauley invented this one with the classic ingredients in the famous Waldorf salad; walnuts, raisins and apples. This is an eggy custard whose mild taste is elevated with the addition of the crystallized ginger. The little bit of ginger really brings out the brightness of the apples. Enjoy!
Makes 6 to 8 servings
2 large tart apples, peeled
1/2 cup sultana (golden raisins)
2 tbsp. lemon juice
1 tbsp. finely chopped crystallized ginger
1 tbsp. butter
1/3 cup granulated sugar
2 cups milk
4 egg yolks, beaten
Pinch finely ground nutneg
1 tsp. pure vanilla extract
1/4 cup toasted walnuts, halved
1. Thinly slice apples. Stir in raisins, lemon juice, and ginger. In skillet, melt butter over high heat; add apple mixture and cook for 1 minute. Stir in 2 Tbsp. of the sugar. Cook stirring often, for 3 to 4 minutes or until the apples are lightly caramelized. Scrape apple mixture and syrup into 10-inch round glass baking dish. Reserve.
2. Meanwhile, in a saucepan set over medium heat, heat milk just until bubbles form around edges. Whisking constantly, add some of the milk to eggs; whisk until well incorporated; add the remaining milk, nutmeg, and vanilla, and mix well. Pour over apple mixture.
3. Set baking dish inside large roasting pan; pour enough boiling water in roasting pan to come halfway up sides of baking dish. Place in 325 F oven for 45 to 50 minutes or until custard is set but still jiggly. Carefully remove baking dish to cooling rack; sprinkle with walnuts. Cool to room temperature before serving.