Caramelized apple rice pudding
This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble.
Served in glasses, this makes an original and delicious dessert.
Served in glasses, this makes an original and delicious dessert.
24 K 3.7/5 (3 reviews)
1 hour 9 min.
Easy
6 people
9 IngredientsLast modified on: November 28th 2021
For 6 people, you will need:
- 1
2.7 oz flour - 2
1.8 oz butter - 3
1.8 oz caster sugar - 4
4.0 oz ground almonds - 5
4 apples - 6 1.5 oz butter
- 7 1.4 oz caster sugar
- 8
½ glass Calvados (apple liqueur) (optional) - 9
8.8 oz Rice pudding (riz au lait)
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
The crumble topping
Preheat the oven to 360°F (180°C).Prepare the mixture by mixing 2.7 oz flour, 1.8 oz butter, 1.8 oz caster sugar and 4.0 oz ground almonds with your fingertips.
Stage 2 - 2 min.
Stage 3 - 15 min.
Bake for 10-15 minutes until golden brown.
Take out of the oven and leave to cool.
Take out of the oven and leave to cool.
Stage 4 - 10 min.
The caramelized apples
Peel 4 apples, cut into quarters lengthways and remove the core from each piece.Stage 5 - 5 min.
Melt 1.5 oz butter in a frying pan on high heat, then add 1.4 oz caster sugar. Leave to colour slightly, then add the apples.
Stage 6 - 15 min.
Cook the apples until they are browned all over...
Stage 7 - 2 min.
Stage 8 - 1 min.
This is not absolutely essential, but you can add ½ glass Calvados (apple liqueur) to the juices left in the pan...
Stage 9 - 10 min.
...and reduce this on low heat to make a delicious apple-flavoured syrup to further enhance the dessert.
Stage 10 - 2 min.
Assembling the verrines
Put a layer of caramelized apples in the bottom of each glass, adding a little syrup if you wish.Stage 11 - 1 min.
Add a generous layer of rice pudding.
Stage 12 - 1 min.
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.
Instead of the Calvados in stage 8, you can use Pommeau de Normandie or just apple juice.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 1,020 RDI=100 % | 400 RDI=60 % | 2,570 RDI=130 % | 10,760 RDI: 130 % |
| Per 100 g | 30 RDI=10 % | 80 RDI=8 % | 30 RDI=5 % | 210 RDI=10 % | 860 RDI: 10 % |
| Per person | 50 RDI=20 % | 170 RDI=20 % | 70 RDI=10 % | 430 RDI=20 % | 1,790 RDI: 20 % |
How much will it cost?
- For 6 people : 3.65 €
- Per person : 0.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rice pudding (riz au lait)
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Caramel rice pudding, ... See them all 2
Caster sugar
Like these other recipes: Nougat, Butter cream, Rolled chestnut and apple brioche, Shortcrust pastry (pâte brisée), Amaretti, ... See them all 351
Ground almonds
Like these other recipes: Apricot blancmange, Calissons, Santiago Cake, Almond dacquoise, Fruit crumble, ... See them all 44
Flour
Like these other recipes: Galette Charentaise, Toffee apple upside-down cake, Plain cake, Cornmeal baps for Anne, Sweet pastry, ... See them all 196
Other recipes you may also like
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.10 M 14.6 1 hour 50 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.June 11th 2011305 K4 2 hours 60 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.July 25th 2019237 K 14.7 25 min.
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.June 29th 201471 K4.3 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.