Titanic Waldorf Pudding Recipes

TITANIC WALDORF PUDDING

Steps:

• Preheat oven to 350°F.
• While the oven is heating, sauté the diced apples with the butter and 2 tablespoons sugar.
• Place apples in a refrigerator to chill.
• Cut croissants into ½-inch pieces.
• Heat cream slowly to a boil.
• Mix eggs, remaining cup of sugar and vanilla in a bowl.
• Add hot cream slowly, while continuing to stir; set custard to the side.
• Spray 8 8-ounce ramekins well with cooking spray (Pam).
• Fill ramekins half full with cut croissants, add apples and raisins.
• Cover with more croissants. (do not pack bread tightly in ramekins or it will make the pudding heavy and dense)
• Pour custard over croissants and let set for 10 minutes to let bread absorb custard.
• Finish filling remaining ramekins with croissants and custard.
• Place ramekins in a deep pan with ¼-inch of hot water (bain marie).
• Place in oven and bake for 45 minutes.
• Stick a knife in custard to check doneness.
• Put in a refrigerator to cool or serve right away.

TITANIC'S 1ST CLASS MENU: WALDORF PUDDING

Steps:

• Pudding:.
• Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, apples, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.
• Sauce:.
• Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.

WALDORF SALAD II

Steps:

• In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
• Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.