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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