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Vanilla Pudding with Caramel Apples

Vanilla Pudding with Caramel Apples

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Vanilla Pudding with Caramel Apples: I tweaked our assigned French Fridays with Dorie recipe so that the family would indulge! Vanilla pudding instead of rice pudding was an easy, delicious substitution. Plus I’m sharing the biggest gathering of our group since its inception in Seattle at the International Food Bloggers Conference!

Vanilla Pudding with Caramel Apples

French Fridays with Dorie

My Sunday consisted of taxi rides, airport delays and a late arrival home to Indianapolis. A tough day of travel didn’t diminish the incredible high after attending the International Food Bloggers Convention.

Many of you know I’ve been blogging along with a number of amazing bloggers each Friday…posting recipes from Dorie Greenspan’s cookbook, Around My French Table. Well, this past week, a group of the “Doristas” was honored to meet the warm and genuine Dorie in person and her endearing husband, Michael.

Along with today’s post for Vanilla Pudding with Caramel Apples, I will share the highlights of meeting these dear friends in Seattle.

Vanilla Pudding with Caramel Apples

Dorie_and_Liz (1)

The fashionable Dorie complimented my tunic and asked for a photo together!


The “Doristas” with Dorie after our breakfast together


With Dorista Trevor who missed our breakfast…

The “Doristas”

Dorie was chosen as the keynote speaker for the 2013 IFBC…and the wheels started turning amongst our FFwD group. We decided we must meet up. And did we ever.

The charming and gregarious pair, Dorie and Michael, met up with us for cocktails on Thursday night and breakfast on Friday morning, regaling us with stories of their married life and cooking adventures. We were mesmerized by their tales. Plus we had the excitement of meeting each other. Let me briefly run through the crew:

Alice, the young dynamo who even brought her sweet, young children to meet us. Through an email inquiry, she instigated our front and center seating for Dorie’s engaging talk. WTG, Alice!

Susan, another one of our event planners, with whom I connected with immediately after joining this group. As new bloggers we bonded and became dear friends… as her blog name indicates, she creates amazing meals!

Mary, my unofficial adopted sister and another ringleader of this Dorista convergence. She used her ranger experience to herd our easily distracted bunch. We have too much in common not to be related…including the crazy coincidence that her daughter and my youngest sister were high school friends. SMALL world. Our friendship was definitely reinforced and sealed by meeting in person.

Kathy, another adorable baking blogger…sweet as can be and another dear friend from the beginning.

Patty, ever so talented, her blog photos are truly inspirational…and we forged a friendship early on despite her NFL alliances. And she was delightfully fun and funny in person.

Guyla (we finally learned the mystery orientation of her name….you’ll have to visit her blog to ask), another pal from the get-go….and also so warm and friendly.

Betsy, another sweet and bright gal, we bonded early over our husbands’ dislike of any dish off the beaten path (meaning not meat and potatoes). Wonder if Howard liked the rice pudding?

Trevor, the uber-creative blogger, coined the term “Dorista” and has dazzled us with his posts in Haiku. His blog and photography are both top-notch. He was a gem in person, too.

Cher, the laugh inducer with her inventive segues and stories who makes us feel OK about tweaking the recipes to our liking as that is her forte.

Adriana, our young, exotic Puerto Rican friend, who garnered the traveled furthest award was both beautiful and bubbly!

Trish and Nana, the mother-daughter blogging team…their friendship is undeniable…and they were kindness personified.

Michelle and Karen, were not always on my weekly Friday rounds, but after meeting them both, I will remedy that!

14 amazing bloggers. I cannot wait until we meet again.

Vanilla Pudding with Caramel Apples - A winning combination of fruit and pudding!

Vanilla Pudding with Caramel Apples

On to the assigned recipe which was Rice Pudding and Caramel Apples which sounds perfect for the first Friday of autumn, right?  On the flight home, I innocently queried, “What do you think about rice pudding?” to the hubby. Yeah, his expression said it all.

So I made an easy vanilla pudding and topped with Dorie’s apples. I have to admit I had trouble with the caramel and ended up draining my apples and boiling the liquid again till it truly caramelized.

Bill and Katie both loved the vanilla pudding…so simple, homey and toothsome (I’ve been wanting to use that adjective from my childhood!). And I was happy to eat their share of caramel glazed apples!

Vanilla Bean Pudding with Caramel Apples

Vanilla Bean Pudding with Caramel Apples

Creamy vanilla pudding topped with caramel apples

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 6 servings


  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • A dash of table salt
  • 2 1/4 cups whole milk
  • 3 egg yolks, lightly beaten
  • 3 tablespoons butter, cut into small pieces
  • 2 teaspoons vanilla bean paste


  1. Place a mesh strainer over a 4-cup measuring cup or bowl with a spout and set aside.
  2. Whisk together the sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1/4 cup of the milk, then the egg yolks and the rest of the milk.
  3. Cook over medium heat, whisking till the pudding begins to thicken and just starts to bubble. Reduce the heat and stir constantly with a rubber spatula until the mixture thickens, about 3-5 more minutes, making sure to scrape down sides and bottom of pan.
  4. Remove from the heat and stir in the butter and vanilla bean paste until the butter is melted and completely incorporated. Place a strainer over a 4 cup measuring cup and strain the pudding to remove any cooked egg bits. Pour into serving dishes and cover each with plastic wrap. Chill for about 2 hours.


Recipe adapted from

Check the Epicurious link below for the apple recipe

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 190 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 117mg Sodium: 115mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 0g Sugar: 16g Sugar Alcohols: 0g Protein: 4g
The addition of apples will increase the calories in this dessert.
The original rice pudding and caramel apples recipe can be found on Epicurious .


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64 comments on “Vanilla Pudding with Caramel Apples”

  1. You are one stylin’ lady, Liz! I adored each of your outfits during IFBC (was considering snatching that awesome leather jacket off your back and running away with it, lol). I’m so happy you got to spend all that time with Dorie (and jealous, yes, but mostly happy for you!). The Doristas are an incredible group of people and you all must’ve had such a wonderful time together. This is a lovely pudding and the arrangement of apples on top is beautiful.

  2. This is so luscious and wonderful, Lizzy. What a fun post. I love hearing about some of the friends I made through the Dorie groups. How nice you got to meet everyone-it sounds fantastic!

  3. Oh Liz, we would have been more surprised if you had made the recipe exactly as planned 🙂

    So glad to have met you!

  4. So glad to hear that you had an amazing time and got to meet the fabulous Dorie and Doristas too 🙂 It sounds like you all had an incredible time 🙂 This pudding looks so pretty, love the caramel glazed apples!

  5. Liz, how wonderful that y ou had the chance to meet all these fabulous blogger friends a.k.a. “Doritstas” – such thoughtful resumes about all the lovely participants – unfortunately, Seattle was a bit far away for me…
    Your vanilla pudding with the perfectly arranged caramelized apples looks so temting and wonderfully delicious – I know that the homemade pudding and the apples tasted amazing in that combination!
    Have a wonderful Monday!

  6. That photography is amazing, as usual, and then I was even more impressed to read your lovely recap of the IFBC and your shout out to each Dorista you met. UNBELIEVABLE what you accomplish and you always do so with such accuracy, style and class. You are a rock star and it was so fun to finally meet you in person !!! Yes, I am still on cloud nine from the trip – some conference and some group indeed. Now the pudding – awesome job and awesome pics. Not shocked the whole-ahem- household wasn’t on board but all the more for you !!

  7. I’m glad you had such a great time at the IFBC. Thanks so much for sharing the photos and the run-down of everyone who went! Pretty presentation! I knew that slicing the apples would look better, but I’m such a rules-follower I chopped them anyway.

  8. So happy for you that you got to meet Dorie, and I love that tunic as well! You look great!

  9. It was so much fun to see the Instagram photos, twitter feed, and facebook posts. What a terrific way for the FFWD gang to get together. I’m hoping there will be another opportunity that I can make next year.

    On this lovely dish – the styling is oh so gorgeous, and I want to reach out and grab one of those apples!

  10. Thank you for sharing the highlights of your trip! I have re-created many of your delicious dishes and have never had a “miss”, so I can’t wait to try this pudding. Thank you for sharing these links of your fellow bloggers. I love exploring new food sites. So glad to read you had a wonderful time and that you also made it home safely. Thank you, again, for all that you share. (Definitely love the tunic and the boots.)

  11. Liz!!
    love this post!! all of us were wishing we were in the group of the “Doristas” – at that VIP table! 🙂 Glad you all got to meet! 🙂 Don’t you feel so invigorated after meeting Dorie in person? 🙂 love this post!

  12. Gorgeous dessert! Love how the apples are arranged ontop!

  13. I finally made this pudding and I’m finally going to get to meet Dorie this weekend, too. Still wish I could have joined you all last year. Your presentation is beautiful and I think the next time I make this dish, I’ll take your advice about continuing to cook the caramel a while after removing the apples. Mine was a bit thin.

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