Plum casserole with meringue

Name: Plum casserole with meringue
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1 glass (720 ml) Plums; 1 tablespoon (10 g) Cornstarch; 8 TABLESPOONS Sugar; 7-10 Tbsp Fat f. d. Form; 1/8 l + 1/2 l milk; 5 Zwiebäcke; 1 package Pudding powder vanilla flavor; 2 Protein (size M); 1 TEASPOON Lemon juice

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1 glass (720 ml) Plums
1 tablespoon (10 g) Cornstarch
8 TABLESPOONS Sugar
7-10 Tbsp Fat f. d. Form
1/8 l + 1/2 l milk
5 Zwiebäcke
1 package Pudding powder vanilla flavor
2 Protein (size M)
1 TEASPOON Lemon juice

Directions

1
Drain the plums and collect the juice. Mix starch and 3 tablespoons of juice. Fill up the rest of the juice with water to 1/4 l liquid. Bring to the boil with 2 tbsp. sugar. Stir in starch and simmer for about 1 minute. Fold in plums. Let cool slightly in a greased casserole dish (approx. 1 l capacity)
2
Heat 1/8 l milk. Soak rusk in it. Place on the compote
3
Take 6 tbsp. of 1/2 l milk, stir with pudding powder and 3 tbsp. sugar until smooth. Boil up the remaining milk. Stir in pudding powder and simmer for about 1 minute. Spread on the rusk
4
Beat the egg white until stiff, adding 3 tbsp. sugar and lemon juice. Spread on the pudding. Bake the casserole on the lower shelf in a preheated oven (electric range: 175 °C/circulating air: 150 °C/ gas: level 1-2) for 10-15 minutes