Lemon Puddings with Granny Smith Apple Compote

1. 1

   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.

2. 2

   Let cool slightly, then whisk in the lemon zest, lemon juice and a generous pinch of salt.

3. 3

   Pour the pudding into six 5- to 6-ounce glasses or ramekins; cover tightly with plastic wrap.

4. 4

   Refrigerate the puddings until well-chilled and set, at least 6 hours or overnight.

5. 5

   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.

6. 6

   Continue to cook, brushing down the side of the pan with a wet pastry brush, until an amber caramel forms, 3 to 5 minutes.

7. 7

   Add the apples, orange juice and the vanilla bean and seeds; the caramel will harden, but it will melt again.

8. 8

   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.

9. 9

   Stir in the Calvados, lemon juice, orange zest and a pinch of salt.

10. 10

    Let cool completely, then refrigerate until chilled.

11. 11

    Meanwhile, Make the Compote Serve the puddings topped with the apple compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.