Apple pudding and soleillas, recipe of use in all the rule
We had some pippin apples running around the fruit bowl of a previous recipe and some soleillas, so it occurred to us to make a recipe for the use of all life, bread pudding. In this case with fruit and biscuits to give as a result this recipe for apple pudding and soleillas.
You can change the soleillas for hard bread, as long as you crush the mixture a little so that we do not find unwanted stumbles, more than those of the apple. If these are not funny either, all you have to do is pass through the mixer all the mixture and that's it!
IngredientsFor 4 people
- Pippin apple 1
- Soletilla cupcakes 5
- Egg 2
- Whole milk 250 ml
- Butter 15 g
- Sugar 30 g
- Liquid candy
How to make apple pudding and soleillasDifficulty: easy
- Total time 55 m
- Elaboration 10 m
- Cooking 45 m
We heat the oven to 180º C. Caramelize a medium flan mold. We wash, peel and chop the apple. In a saucepan or frying pan add the butter and when it is melted add the apple and half the sugar. Cook until the apple is lightly browned.
Besides we beat the eggs with the sugar and the milk. We add the crumbled soleillas and the apple, once done. We mix everything and pour the mixture into the flanera. Cover with silver foil and cook in a water bath in the oven for 45 minutes or until the pudding has set.
We take the tray out of the oven and let the flanera cool inside. We remove from the oven and refrigerate until the next day. We pass a knife over the edge, remove from the mold and serve the pudding very fresh.
What to accompany the apple pudding and soleillas
The apple pudding and soleillas should be made the day before its intended consumption since it must rest overnight in the refrigerator. We can take it alone, as is, or accompanied by cream, for example, although I recommend that you do not add anything else.Tags: Desserts Meats And Birds Fish