Apple gratin with meringue topping

Ingredients for 4 servings:

• 1 liter of milk
• 250 g rice pudding
• 1 tbsp vanilla sugar
• 1 stalk(s) cinnamon
• 7 tbsp sugar
• 6 large apples, sour
• 50 g butter
• 100 g walnuts
• 2 tbsp lemon juice
• 100 ml cream
• 1 pinch of cinnamon
• 3 egg whites

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bring the milk to a boil with 2 tablespoons of sugar, vanilla sugar, and the cinnamon stick. Then add the rice pudding and simmer over low heat for about 30 minutes. Remove the cinnamon stick. Peel and core the apples, and slice them. Drizzle with lemon juice. Chop the walnuts and lightly toast them in a dry pan. Sprinkle 4 tablespoons of sugar over them and let the nuts caramelize slightly. Then add the butter. Add the apple slices and cinnamon to the pan and fry for 5 minutes. Deglaze with the cream. Pour half of the rice pudding into a greased baking dish, spread the apples on top, and then add the remaining rice pudding. Beat the egg whites with 1 tablespoon of sugar until stiff peaks form and spread over the casserole. Bake at 180°C (350°F) until the meringue is golden yellow. Serve warm and sprinkle with cinnamon, if desired.