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Easy Apple and Walnut Pudding |
6 large apples, peeled, cored and coarsely grated
1 (14 oz) can sweetened condensed milk
1 teaspoon pure vanilla extract
½ cup coarsely chopped walnuts
3 large eggs, separated
2 tablespoons cornstarch
Pinch cream of tartar or salt
3 tablespoons sugar
Preheat the oven to 375F. Butter a medium baking dish.
Combine the apples, milk, vanilla, walnuts, egg yolks, and cornstarch in a medium bowl. Pour the apple mixture into the prepared dish. Bake 40 – 45 minutes, or until the batter is set and is light brown.
Meanwhile, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Cover the apples with the meringue and return to the hot oven for 5 minutes more, or until the meringue is light brown. Serve the pudding lukewarm or cold.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.