Summary

Ingredients

• 6 piece (s) rusks (whole grain)
• 500 g apples or fruit your choice
• 500 ml milk
• 3 egg yolks
• 1 tablespoon honey
• 1 pinch (s) salt

For covering:

• 3 egg whites
• 3 tablespoon honey or raspberry jam
• Butter, for the baking dish
• possibly cane sugar
• possibly lemon juice, for fruit

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Instructions

1. Wash, core, and slice the 500 g apples into thin pieces. Coat lightly with sugar and a splash of lemon juice.
2. Butter a baking dish well and line the bottom with the 6 rusks to form a base layer.
3. Arrange the sugared apple slices on top of the rusks.
4. Whisk together the 3 egg yolks, 500 ml milk, 1 tablespoon honey, and salt until smooth. Pour the custard over the apples and rusks.
5. Bake at 170°C (338°F) using top and bottom heat for 25-30 minutes until the custard is set.
6. While baking, beat the egg white with honey until stiff peaks form. Add a little extra sugar if you prefer a sweeter topping.
7. Remove the hot casserole from the oven and spread the meringue evenly over the surface.
8. Return to the oven and bake at 170°C (338°F) for about 20 minutes until the meringue is golden brown and crispy.