Apple and Dried Cherry Noodle Pudding2017-07-24
As served at the 2017 Greystone Flavor Summit leadership conference, this noodle kugel can be refrigerated for up to 3 days. Bring to room temperature and rewarm before serving.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Rehydrate the dried cherries in hot water for 5 minutes. Drain.
Saute the apples in butter until lightly browned.
Whisk together the ricotta, cream, eggs, yolks, 2 1/4 cups of the sugar, and the vanilla seeds. Stir in the cherries, apples, and noodles. Divided the mixture between three buttered half hotel pans.
Combine the corn flakes, chopped almonds, butter, a pinch of salt, and the remaining 1/2 cup sugar. Scatter the mixture over the noodle puddings.
Bake the puddings in a 350-degree oven for 45 minutes to 1 hour, until set and the tops are golden. Let cool slightly before portioning.
- 3 lb. Barilla Extra Wide Egg Noodles
- 12 oz. chopped dried sour cherries
- 3 qt. diced apples
- 6 cups heavy cream
- 6 cups ricotta cheese
- 12 eggs
- 6 egg yolks
- 2 3/4 cups sugar
- 3 vanilla beans, split and scraped
- 9 cups coarsely crushed corn flakes
- 1 1/2 cups finely chopped almonds
- 9 Tbsp butter, melted
Chef Recommended Cuts
- Extra Wide Egg Noodles
This information is per serving.