Caramelized apple rice pudding

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 50 g flour
• 2 50 g butter
• 3 50 g caster sugar
• 4 50 g ground almonds
• 5 4 apples
• 6 40 g butter
• 7 40 g caster sugar
• 8 ½ glass Calvados (apple liqueur) (optional)
• 9 250 g Rice pudding (riz au lait)
• Total weight: 1,250 grams

Times:

Preparation	Cooking	Start to finish
24 min.	45 min.	1 hour 9 min.

Step by step recipe

1	The crumble topping Preheat the oven to 360°F (180°C). Prepare the mixture by mixing 50 g flour, 50 g butter, 50 g caster sugar and 50 g ground almonds with your fingertips.
2	Spread the mixture out over a sheet of cooking parchment laid on a baking sheet.
3	Bake for 10-15 minutes until golden brown. Take out of the oven and leave to cool.
4	The caramelized apples Peel 4 apples, cut into quarters lengthways and remove the core from each piece.
5	Melt 40 g butter in a frying pan on high heat, then add 40 g caster sugar. Leave to colour slightly, then add the apples.
6	Cook the apples until they are browned all over...
7	...then transfer onto a sheet of cooking parchment. Leave to cool.
8	This is not absolutely essential, but you can add ½ glass Calvados (apple liqueur) to the juices left in the pan...
9	...and reduce this on low heat to make a delicious apple-flavoured syrup to further enhance the dessert.
10	Assembling the verrines Put a layer of caramelized apples in the bottom of each glass, adding a little syrup if you wish.
11	Add a generous layer of rice pudding.
12	Finish with the crunchy topping which you can crumble with your fingers at the last minute.

Remarks

As always when cooking and caramelizing apples, it's best to opt for a tart variety, such as Cox's.
Instead of the Calvados in stage 8, you can use Pommeau de Normandie or just apple juice.

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