Rice Pudding Curd Casserole with Apples
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 ml milk
- 125 g rice puddin
- some lemon peel, grated
- 70 g suar (taste as desired)
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 250 g low-fat quark
- 3 egg (s), size M (or 2 eggs, size L)
- 4 apples, cut into small pieces
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- 4 tablespoon almond flakes
- honey, liquid
- possibly powdered sugar (for dusting)
Print Recipe
Pin Recipe Instructions
- Bring the milk with salt, lemon zest and sugar to the boil, then add the rice pudding and leave to swell for approx. 35 minutes over low heat with the lid closed. Then let it cool down a bit.
- Meanwhile, separate the eggs and beat the egg whites until stiff. 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 roll the apple pieces in them and let stand for about 15 minutes, then stir into the rice pudding and season to taste again. Add sugar to taste, depending on how sweet you like it. Finally, carefully fold in the egg whites and place everything in a greased baking dish, smooth the surface a little and sprinkle with flaked almonds. Then drizzle a little honey on it. Bake the casserole at 200 degrees on the middle rack for 35-40 minutes, until the surface is a little browned.
- If you like, you can dust the casserole with powdered sugar.
- A scoop of vanilla ice cream and / or some whipped cream goes very well with it. Or you can simply enjoy it pure.
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