Flemish Apple Pudding with Maple Cream Sauce
From Jennifer Norfolk, Brûlée Patisserie: This recipe is simple, quite humble really, but so good. It’s like having upside down cake with a layer of custard baked on top. It should be served warm.
2 large eggs
1/4 c. canola oil
6 T. milk
1/2 c. sugar
1 t. vanilla extract
3/4 - 1 c. self-rising flour (1 c. all-purpose flour combined with 1-1/2 t. baking powder and 1/2 t. salt)
3 large, tart apples of your choosing, cored, peeled and thinly sliced
1 t. lemon zest
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 c. unsalted butter, melted and cooled slightly
5 T. sugar
1 large egg
Maple Cream Sauce:
1 c. medium-dark maple syrup
1/2 c. whipping cream
1 T. unsalted butter
Line a 9-inch springform pan with parchment paper and oil the sides with non-stick spray and some softened butter. Preheat the oven to 350°F.
Beat together the eggs, canola oil, milk and sugar. Add the vanilla and just enough of the flour to make a batter that has the consistency of whipping cream (you may only need 3/4 cup of the flour mixture to achieve this texture). Pour into the prepared pan. Arrange the apple slices on top of the batter in concentric circles. Sprinkle the apple with the lemon zest and spices. Bake until the batter is set, about 20 minutes.
Make the glaze while the pudding is baking. Whisk together the butter, sugar and egg until well combined. Once the pudding has set, pour the glaze mixture evenly over the apple slices. Bake the pudding and glaze for 15 to 20 minutes more, until a skewer inserted into the middle comes out clean. Allow the pudding to cool a bit before removing the sides of the pan. Serve the pudding warm, in wedges, drizzled with the maple cream sauce, recipe below. Serves 6.
Maple Cream Sauce:
Combine the syrup, whipping cream and butter, and bring to a boil over medium heat. Turn down the heat and allow the sauce to simmer for 5 minutes. If you have leftover sauce, use it to bribe someone into making you blueberry waffles for breakfast.