Restaurant Recipes

Renaissance Orlando Resort
Apple Short Bread Cookie Pudding

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Yield: 10 servings


Apple Mixture

  • 5 Granny Smith apples
  • 2 ounces butter
  • 8 ounces sugar
  • 4 ounces maple syrup
  • few drops maple flavor
  • half fresh vanilla bean (cut open)

Cookie Pieces

  • 16 ounces Shortbread cookies, broken up into 1/2 inch size pieces


  • 12 ounces milk
  • 12 ounces heavy cream half
  • Fresh vanilla bean, cut open
  • 6 ounces egg yolks
  • 4 ounces sugar


Apple Mixture

  1. Peel apples. Cut into quarters. Remove apple pips. Slice apples in 1/8 inch thick slices.
  2. Heat butter in sauté pan. Add sliced apple pieces. Sauté, sprinkle with sugar; continue sauté.
  3. Add center of vanilla bean, by cutting the vanilla bean lengthwise and scraping the center outablespoon
  4. Add maple syrup and maple flavor.
  5. Pam spray ramekin molds (4 ounces).
  6. Split sautéed apples into even amount into the ramekin molds.
  7. Heat oven to 325 degrees F.
  8. Pudding: In a stainless steel mixing bowl whisk together egg yolks and sugar. Bring to a boil: milk, heavy cream and vanilla bean. Add hot mixture to egg mixture, whisking constantly. Strain mixture through fine mesh sieve.
  9. Pudding custard is to be mixed with cookie pieces.
  10. Let rest for 1 minute. Pour into ramekins on top of the apples. Place ramekins in an ovenproof pan. Fill pan with water to half the height of ramekins.
  11. Bake at 325 degrees F until center reaches an internal temperature of 185 degrees F and has a golden brown color.
  12. To serve: cut cookie pudding loose from ramekins and invert on a plate.


Optional: To be served with vanilla or chocolate ice cream and/or vanilla sauce anglaise.


Andrea Thomson, Renaissance Orlando Resort at SeaWorld

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