Milk casserole with plums and meringue

Name: Milk casserole with plums and meringue
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 l + 2 tablespoons of milk; 200 g Rice Pudding; 7-10 Tbsp Salt; 1 piece(s) thinly cooled peel of 1 untreated lemon; 600 g Plums; 6 TABLESPOONS Sugar; 1 stick of cinnamon; 2 Eggs (size M); 2 TABLESPOONS flaked almonds; 1 TABLESPOON demerara sugar; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 l + 2 tablespoons of milk
200 g Rice Pudding
7-10 Tbsp Salt
1 piece(s) thinly cooled peel of 1 untreated lemon
600 g Plums
6 TABLESPOONS Sugar
1 stick of cinnamon
2 Eggs (size M)
2 TABLESPOONS flaked almonds
1 TABLESPOON demerara sugar
7-10 Tbsp Grease

Directions

1
Boil 1 litre of milk, add rice, 1 pinch of salt and lemon zest. Let it swell for about 30 minutes at low heat, stirring occasionally. Wash, halve and stone the plums.
2
Bring 1/8 litre water, 1 tablespoon sugar and cinnamon stick to the boil, add plums and simmer for about 5 minutes. Remove from the heat. Remove lemon peel. Separate eggs. Beat the egg whites until stiff, adding 3 tablespoons of sugar.
3
Fold in the almonds. Mix the egg yolks with 2 tablespoons of milk and stir into the rice pudding with 2 tablespoons of sugar. Halve the beaten egg white, fold half into the rice pudding. Grease casserole dish. Drain plums, remove cinnamon stick.
4
Drain the plums. Place the rice and plums in an ovenproof dish, finishing with a layer of plums. Spread the rest of the beaten egg white in tuffs on the plums, sprinkle with brown sugar.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.