Apple-Cherry Noodle Pudding

Name: Apple-Cherry Noodle Pudding
Ingredients: 12 ounces medium egg noodles; 3 cups milk; 1 cup heavy cream; 1 cup Tokai wine; 1/2 cup sugar, plus 1/4 cup; 3 eggs; 3 egg yolks; 1/2 cup sour cream; 1 teaspoon cornstarch; 1 tablespoons dark rum; 1 teaspoon vanilla extract; 1/2 cup frozen apple juice, thawed; 1 tablespoon unsalted butter; 1/4 cup dark brown sugar; 3 to 4 large tart baking apples, such as Granny Smith, Rome, Golden Delicious or Northern Spy, peeled, cored, cut into quarters, and sliced 1/4-inch thick; 3/4 cup dried cherries

16 ingredients

12 steps

Ingredients

12 ounces medium egg noodles
3 cups milk
1 cup heavy cream
1 cup Tokai wine
1/2 cup sugar, plus 1/4 cup
3 eggs
3 egg yolks
1/2 cup sour cream
1 teaspoon cornstarch
1 tablespoons dark rum
1 teaspoon vanilla extract
1/2 cup frozen apple juice, thawed
1 tablespoon unsalted butter
1/4 cup dark brown sugar
3 to 4 large tart baking apples, such as Granny Smith, Rome, Golden Delicious or Northern Spy, peeled, cored, cut into quarters, and sliced 1/4-inch thick
3/4 cup dried cherries

Directions

1

Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes.
2

In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together.
3

Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off.
4

Preheat oven to 375 degrees F.
5

In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate.
6

In a saute pan, melt the butter over high heat.
7

Add the brown sugar to melt, then the apples.
8

Saute for 1 minute.
9

Add the slurry and cook until thickened.
10

Stir in the cherries.
11

In a 2 1/2 quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit).
12

Bake until browned on top, about 35 minutes.