John Myers
Ingredients for 6 servings:
- 500 ml milk
- 125 g rice pudding
- some lemon zest, grated
- 70 g sugar (season to taste)
- 1 pinch of salt
- 1 packet of vanilla sugar
- 250 g low-fat curd cheese
- 3 eggs, size “M” (or 2 eggs size “L”)
- 4 apples, chopped
- 2 tbsp sugar
- 1 tsp cinnamon
- 4 tbsp almond flakes
- n. B. Honey, liquid
- possibly powdered sugar (for dusting)
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes
as dessert or with afternoon coffee
Bring the milk to a boil with salt, lemon zest, and sugar, then add the rice pudding and let it swell with the lid on for about 35 minutes over low heat. Then let it cool slightly. Meanwhile, separate the eggs and beat the egg whites until stiff peaks form. Mix the egg yolks with the quark and vanilla sugar and stir into the cooled rice pudding. Mix 2-3 tablespoons of sugar with the cinnamon and toss the apple pieces in it. Let it stand for about 15 minutes, then stir into the rice pudding and season again to taste. Add more sugar to taste, depending on how sweet you like it. Finally, carefully fold in the beaten egg whites and pour everything into a greased baking dish, smooth the surface slightly and sprinkle with flaked almonds. Then drizzle with a little honey. Bake the casserole at 200°C on the middle rack for 35-40 minutes, until the surface is lightly browned. If you like, you can dust the casserole with powdered sugar. It goes perfectly with a scoop of vanilla ice cream and/or some whipped cream. Or you can simply enjoy it on its own.
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