Apple and semolina casserole

Name: Apple and semolina casserole
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 150 g Sugar; 6 medium size sour apples (approx. 200 g each); 8 Zwiebäcke; 1 Vanilla pod; 1 l Milk; 150 g Semolina; 2 Eggs (size M)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

150 g Sugar
6 medium size sour apples (approx. 200 g each)
8 Zwiebäcke
1 Vanilla pod
1 l Milk
150 g Semolina
2 Eggs (size M)

Directions

1
Caramelise 50 g sugar. Carefully add 3 tablespoons of water and boil the caramel loose. Wash apples, grate dry and cut into quarters. Remove the core and cut the quarters into slices. Add apple slices to the caramel, steam for 3-4 minutes and chill.
2
Line the bottom of an ovenproof dish (20 x 26 cm) with rusk. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Bring milk, vanilla pulp and pod and 100 g sugar to the boil. Separate the eggs. Beat the egg white until stiff. Stir the semolina into the milk and set aside. Whisk egg yolks and stir in. Fold in the beaten egg white. Fill semolina and apple compote into the mould.
3
Beat the egg white until stiff. Stir the semolina into the milk and set aside. Whisk egg yolks and stir in. Fold in the beaten egg white. Fill semolina and apple compote into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes
4
With 6 people: