Grand Manner Pudding with Caramelized Apple Sauce

* For 4 ramekins of 1 1/2 dl each.

Mix light butter or possibly butter with half of the orange peel, grease the ramekins with it. Cut the orange for the garnish with a kitchen knife, cut into slices, quarter them. Cover and leave to cool. Preheat the stove to 160 degrees.

For the custard, spread ricotta twice through a sieve into a suitable bowl to make it quite fine. Put sugar, eggs and salt in a suitable bowl, stir until lighter in color. Add Grand- Manier and the remaining orange zest, mix in the ricotta, pour into the molds provided. Place them on a rag in the roasting dish, cover molds with foil. Fill boiling water to half the height of the ramekins in the roasting dish.

Cook for about 40 minutes in the lower half of the oven heated to 160 degrees. Cool the pudding in the ramekins for about 10 minutes. Loosen along the edge with the help of a kitchen knife. Turn out the pudding onto plates and serve lukewarm or cooled.

For the sauce, roast sugar in a frying pan until light brown. Add apple pieces, steam briefly with lid closed. Extinguish with orange juice and juice of one lemon, cover with lid and cook at low temperature until very soft. Strain through a sieve into a suitable bowl. If the sauce becomes too thick, thin with a tiny bit of orange juice. Serve lukewarm or cooled.

Garnish with grand manner pudding. The A

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