Rice pudding gratin with pears and nuts

Ingredients for 2 servings:

• 250 ml milk
• 60 g rice pudding
• 2 packets of vanilla sugar
• 1 tsp, levelled lemon peel, grated
• some tonka bean shavings
• 100 g curd cheese, 20%
• 50 ml cream
• 2 tbsp sugar
• 2 eggs, size M
• 150 g pear(s)
• 30 g walnut kernels
• 1 pinch of salt
• 2 tsp honey
• some butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

As a main course or as a dessert

Bring the milk to a boil in a saucepan, add the rice pudding, vanilla sugar, lemon zest, and tonka bean zest, and simmer for about 15 minutes. Stir occasionally to prevent burning. Then turn off the heat, put the lid on, and let it swell for about 25-30 minutes, until the milk is absorbed. Let it cool slightly. Separate the eggs, mix the cream with 2 egg yolks, 2 tablespoons of sugar, and the quark. Stir into the cooled rice pudding. Beat the two egg whites with a pinch of salt until stiff peaks form and fold into the rice pudding. Place everything in two smaller or one large, buttered ovenproof bowls. Peel and core the pear, and cut into wedges. Place these on top of the rice pudding with the walnuts and bake at 200°C for about 25 minutes. Cover after 15 minutes if necessary. Remove the finished rice pudding gratin from the oven and drizzle with honey. As a dessert, pour into 4 greased baking dishes (slightly reduce the baking time) and serve lukewarm.