Apple Chai Pudding with Cinnamon Cookie Crust
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Whisk
- 1 Baking dish
- 1 food processor
- 1 Measuring cups and spoons
- 1 Rubber spatula
Ingredients
- 1 cup whole milk
- 1 cup apple cider
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon chai spice mix
- 1/4 teaspoon salt
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 cup cinnamon cookies crushed
- 3 tablespoon unsalted butter melted
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
- 1/2 cup chopped apples
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the crushed cinnamon cookies and melted butter in a mixing bowl.
- Press the cookie mixture into the bottom of a baking dish to form a crust.
- Bake the crust for 10 minutes and let it cool.
- In a saucepan, whisk together milk, apple cider, granulated sugar, brown sugar, chai spice mix, and salt.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- In a small bowl, mix cornstarch with 1/4 cup of cold milk until smooth.
- Gradually whisk the cornstarch mixture into the simmering milk mixture.
- Continue to cook and stir until the pudding thickens, about 5 minutes.
- Remove from heat and stir in vanilla extract.
- Pour the pudding over the cooled cookie crust, spreading evenly with a spatula.
- Refrigerate for at least 2 hours until set.
- Whip the cream with powdered sugar until soft peaks form.
- Serve the pudding topped with whipped cream and chopped apples.
Notes
For the best results, make sure to crush the cinnamon cookies finely to create a uniform crust that holds together well. When thickening the pudding, stir constantly to prevent lumps from forming. Allowing the pudding to fully set in the refrigerator enhances the texture and makes serving easier. Adjust the sweetness to taste, especially if your apples are particularly sweet or tart.
Tried this recipe?Let us know how it was!