María Teresa’s Very Special Apple Pudding from Chile

This recipe is so simple, has absolutely no flour in it (though it does have all that sugar in the sweetened condensed milk), and is scrumptious. It is one of those concoctions that you see one moment, and the next, it’s gone, it gets eaten so fast.

• 2 lbs. of apples, peeled, cored, and halved
• 1 can sweetened condensed milk
• 1/2 cup pecans, coarsely chopped
• 2 t baking powder
• 4 egg yolks
• 4 egg whites beaten stiff with 2 t sugar

In a blender or food processor, mix the milk, apples, egg yolks, and half the nuts. When well blended, add the baking powder. Stir in the rest of the nuts by hand (to avoid grinding smaller in the blender).

Turn into a buttered, oven-proof dish. Place in a 350 F oven for 15 to 20 minutes, or until set.

Meanwhile, make a meringue with the egg whites and sugar. Spread on top of the pudding and return to oven until meringue is golden.

This pudding is good chilled before serving (if it lasts that long).

Note from Maria Teresa, Oct. 21, 1982

In her note, Maria Teresa states that her Apple Pudding normally serves 8 unless Juan Esteban eats the whole thing first…