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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.

30 K 3.7/5 (3 reviews)

1 hour 9 min. difficulté

Easy

3.65 €

6 people

9 Ingredients

Last modified on: November 28^th 2021

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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

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 25 min.

Cooking: 45 min.

All in all: 1 hour 9 min.

When should you start or finish this recipe?

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 50 g flour, 50 g butter, 50 g caster sugar and 50 g ground almonds with your fingertips.

Stage 2 - 2 min.

Spread the mixture out over a sheet of

cooking parchment laid on a baking sheet.

Stage 3 - 15 min.

Bake for 10-15 minutes until golden brown.

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 40 g butter in a frying pan on high heat, then add 40 g 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.

...then transfer onto a sheet of cooking parchment.

Leave to cool.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Nuts, egg

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