Following is a popular 19th century treat to celebrate the history and versatility of Connecticut apples. This adaptation of Bird’s Nest Pudding is based on educational pioneer Catharine Beecher’s version from Miss Beecher’s Domestic Receipt Book, published in 1850.
Ingredients
- 4 eggs
- ½ cup sugar
- 1 cup milk
- 1 cup light cream or half-and-half
- 1 teaspoon vanilla extract
- Nutmeg and cinnamon, to taste
Instructions
Preheat oven to 350℉. Peel and core whole apples. Stand the apples in a baking dish (such as a 2-quart Dutch oven). Fill each apple with 1 tablespoon brown sugar. Sprinkle with cinnamon and mace (if you can find it) or nutmeg. Pour water over apples and bake for 20 minutes, until they start to become tender but keep their shape. Remove from oven.
In a medium bowl, “beat up” eggs (as Catharine Beecher advises), then stir in sugar, milk, cream, and vanilla. Pour over apples. Sprinkle with spice and bake 40-50 minutes, until set. The custard will continue to set as it cools. Serve each apple with heaps of custard, warm or cold.
