A couple weeks ago I mentioned the headache I get from recipes that yield leftover egg yolks, as it pits my inability to multitask against my desire to waste nothing. I’ve found ways to deal with this, but my enthusiasm for those eggy leftovers is half-hearted, as coming up with a way to use them feels more like an obligation. And that’s really not fair to the poor little yolks.
But then a few days ago, I was flipping through my grandma’s favorite cookbook (more on that obsession here) and I happened upon a recipe called Apple Meringue Pudding that instantly piqued my interest. I read on. And sure enough, it’s exactly what it sounds like. Delicious pudding. Topped with delicious meringue. How has this idea never occurred to me before? (I’ve never been big on lemon meringue pie, but still . . . the concept, it was right there!) But hey, if I’m going to get inspiration from anywhere, it might as well come from my new prized possession!
So the one thing that went a little weird with this recipe (which was probably my fault): the pudding didn’t totally set. I think that was likely due to the fact that I decided to bake this the way I’d usually bake pudding—in a water bath, at around 300°—whereas the cookbook mentions nothing about a fancy-schmancy water bath, and notes to set the oven to moderate heat (which I assume to be around 350°–400°). (“Moderate heat”—there aren’t even specific temperatures in here! I love it!). I think with all the water that’s in applesauce, it’s necessary to bake a bit of it out in a hotter oven. Therefore, I’ve readjusted the recipe below to follow the original method. (I will say that even though I ended up with an applesauce-pudding hybrid, it was still scrumptious!)
Apple Meringue Pudding
(adapted from The New Hood Cookbook)
yield: 4 ramekins
- 2 cups of applesauce
- 3 egg yolks, beaten and strained through a sieve (to get out any egg gunk . . . icky!)
- ⅓ cup of sugar
- 1 tbsp of butter, melted
- a dash of cinnamon
- a dash of nutmeg
- 3 egg whites
- ⅓ cup of sugar
Preheat the oven to 350°. Combine the applesauce, butter, and sugar together in a saucepan and stir over medium heat until sugar is dissolved. Transfer to an ice bath and let cool to room temperature, then stir in the yolks. Pour into four ramekins.
Bake for about 20 minutes, or until the pudding looks just about set. In the meantime, beat the egg whites until foamy, then gradually beat in sugar until stiff peaks form and the mixture looks shiny.
Remove pudding from the oven. Spoon or pipe meringue on top of each. Return to the oven and bake until the meringue begins to brown on top. Remove from the oven and let cool, then transfer to the fridge for at least an hour. When ready to serve, top with a little freshly-grated cinnamon and nutmeg.