- 2 1/4 cups heavy cream
- 2/3 cup sugar
- 2 teaspoons finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- Kosher salt
- 1/2 cup sugar
- 1 tablespoon water
- 2 Granny Smith apples—peeled, cored and cut into 1/4-inch dice
- 2 tablespoons fresh orange juice
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 tablespoon Calvados or apple brandy
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon finely grated orange zest
- Make the Pudding In a medium saucepan, combine the heavy cream and sugar and cook over moderate heat, stirring with a wooden spoon, until hot and the sugar is dissolved, about 5 minutes. Let cool slightly, then whisk in the lemon zest, lemon juice and a generous pinch of salt. Pour the pudding into six 5- to 6-ounce glasses or ramekins; cover tightly with plastic wrap. Refrigerate the puddings until well-chilled and set, at least 6 hours or overnight.
- Meanwhile, Make the Compote In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling the pan until the sugar dissolves, about 3 minutes. Continue to cook, brushing down the side of the pan with a wet pastry brush, until an amber caramel forms, 3 to 5 minutes. Add the apples, orange juice and the vanilla bean and seeds; the caramel will harden, but it will melt again. Cook over moderate heat, stirring occasionally, until the apples are crisp-tender and coated in a light caramel, about 8 minutes; discard the vanilla bean. Stir in the Calvados, lemon juice, orange zest and a pinch of salt. Let cool completely, then refrigerate until chilled.
- Meanwhile, Make the Compote Serve the puddings topped with the apple compote.
The puddings and compote can be refrigerated for up to 2 days.