First, we prepare the caramel by placing the sugar in a saucepan. We set it on the stove over moderate heat until it begins to caramelize. Since I used raw cane sugar, the consistency will still be denser than refined sugar. Once ready, we distribute it in the molds we have chosen. Next, we take care of the apples, which should be washed, dried, but not peeled. After cutting them into quarters, we remove the core and slice them.

We place them in a high-sided saucepan, add the sugar, 150 ml of water, and cook them for about 20 minutes, or until they soften. At the end of cooking, we add the cinnamon and blend them.

We pour the pulp into the saucepan just used, adjust the sugar only if necessary (in this case, the apples were a bit too sour), extend with another 350 ml of water, and incorporate the cornstarch, which will serve as a thickener. We put it back on the heat over medium flame, and while continuing to stir, wait for it to thicken (it will take about 5 minutes). Once the right creaminess is achieved, we immediately fill the molds before the mixture cools and let them cool. Finally, cover with plastic wrap and refrigerate for at least three hours.

Finally, we turn the pudding upside down on a serving plate, and before serving our Creamy Apple Pudding with Cinnamon Aroma, sprinkle it with roughly chopped hazelnuts and dust it with ground cinnamon according to your taste. For a richer version, we can accompany it with whipped cream, either dairy or plant-based.