Waldorf Pudding - Last Dinner on the Titanic

2 large tart apples, peeled
1/2 cup sultana (golden) raisins
1 tablespoons lemon juice
1 tablespoon finely chopped crystallized ginger
1 tablespoon butter
1/3 cup sugar
2 cups milk
4 egg yolks, beaten
Pinch freshly ground nutmeg
1 teaspoon pure vanilla extract
1/4 cup toasted walnuts

Thinly slice apples. Stir in raisins, lemon juice, and ginger. In skillet, melt butter over high heat; add apple mixture and cook for 1 minute. Stir in 2 tablespoons of the sugar. Cook, stirring often, for 3-4 minutes or until apples are lightly caramelized. Scrape apple mixture and syrup into 10-inch round glass baking dish. Reserve.

Meanwhile, in saucepan set over medium heat, heat milk just until bubbles form around edges. Whisking constantly, add some of the milk to eggs; mix until well incorporated; add remaining milk, nutmeg, and vanilla and mix well. Pour over apple mixture.

Set baking dish inside large roasting pan; pour enough boiling water in roasting pan to come halfway up sides of baking dish. Place in 325 oven for 45-50 minutes or until custard is set but jiggly. Carefully remove baking dish to cooling rack; sprinkle with walnuts. Cool to room temperature before serving.

Makes 6-8 servings.