Advocaat pudding with caramelized apples and walnuts

Ingredients

Directions

1. 1

   Stir pudding powder, 40 g sugar and 200 ml advocaat until smooth. Bring milk to the boil, remove from the heat and stir in the pudding powder. Cook for 1 minute while stirring. Pour the pudding into six pudding moulds (150 ml capacity) rinsed with cold water and chill for about 4 hours. Coarsely chop the walnuts. Wash apples, remove seeds and cut into slices.

2. 2

   Melt 150 g sugar in a frying pan to golden caramel. Add nuts and stir until everything is covered by the caramel. Remove the nuts from the caramel and place them on an oiled piece of aluminium foil. Let it cool down. In the meantime, deglaze remaining caramel in the pan with apple juice (caution: hot steam). Let it simmer until the caramel has dissolved. Add apple slices and steam in the caramel for 2-3 minutes. Take out and let drain. Dip pudding moulds briefly in hot water and turn out onto plates. Arrange apple slices and nuts around the pudding. Whip the cream until stiff, put a blob on each pudding.

3. 3

   Let it simmer until the caramel has dissolved. Add apple slices and steam in the caramel for 2-3 minutes. Take out and let drain. Dip pudding moulds briefly in hot water and turn out onto plates. Arrange apple slices and nuts around the pudding. Whip the cream until stiff, put a blob on each pudding. Pour the rest of the eggnog over the pudding. Decorate with mint