Apple & Almond Macaroon Pudding
Submitted by timberpixie
Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.
YIELD
1 recipesPREP
10 minCOOK
30 minREADY
40 minThis sophisticated pudding is more soufflé than comfort food, with layers of technique that create something truly special.
A custard base enriched with Calvados (apple brandy) gets lightened with beaten egg whites, then layered with buttery sautéed apples and crushed almond macaroons.
It puffs golden in the oven, emerging with a delicate texture that’s part cake, part custard, entirely luxurious.
The vanilla sauce (make your own cognac vanilla for next-level flavor) is essential for drizzling over each warm serving.
Chef Tips
- Keep custard warm: Cold custard deflates egg whites when folded; maintain gentle warmth throughout
- Gentle sauté: Apples should be tender but not mushy; 7-8 minutes on medium heat is perfect
- Fold, don’t stir: Beaten egg whites need gentle folding to maintain airiness
- Serve immediately: Soufflé-style puddings deflate as they cool; bring to the table hot
Variations
- Use amaretti cookies instead of macaroons for more almond intensity
- Swap apples for pears and use pear brandy instead of Calvados
- Add a handful of golden raisins to the apple layer for chewy sweetness
Ingredients
Directions
- To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds.
Put into an airtight container and pour on 2.
5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you’ll have a new taste sensation in vanilla flavoring. THE PUDDING: Preheat oven to 375℉ (190℃) Melt 3 tablespoons of the butter in a heavy saucepan. Add flour and blend in well until smooth. Slowly add the milk, stirring constantly with a whisk, over medium heat; cook until the mixture thickens, about 1 minute. Add ½ cup sugar and beat hard. Add the egg yolks, blending them in well. Remove the pan from the heat and add the vanilla, the Calvados or brandy. Set aside, but keep it warm. Melt the reaming butter in a skillet. Add the apples, sprinkled with the remaining sugar and gently sauté until tender, about 7 or 8 minutes. Beat the egg whites with the salt until they hold stiff peaks. Fold a small amount into the egg yolk mixture just to lighten it up a little, then fold in the rest of the whites. Place half the apples in a buttered shallow 1½ quart baking dish . Cover the apples with half the egg mixture. Add the remaining apples and sprinkle with the macaroon crumbs. Cover the apples and macaroon with the remaining egg mixture, filing the dish almost to the rim. Bake until the top is golden brown and the pudding is fairly firm, 25 to 30 minutes. Serve at once with Vanilla Sauce. VANILLA SAUCE: Combine the sugar and cornstarch in a saucepan and mix well. Add the salt, lemon peel and water. Bring to a boil and cook over medium-high heat until the sauce is clear, 5 to 7 minutes. Discard the lemon peel and add the butter. Remove the pan from the heat and stir in the vanilla. If you want it creamier, add 1 or 2 tablespoon heavy whipping cream.
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