Caramel pudding with pears
Weight of one portion
410 g
Weight of one portion (g) +-10 %Allergens
3, 7
Materials
| Powdered sugar | 10 g |
| Vanilla sugar | 2 g |
| Pears | 120 g |
| Parboiled rice | 60 g |
| Salt | 1,5 g |
| Granulated sugar | 23 g |
| Butter | 30 g |
| Milk | 150 ml |
| Whipping cream | 50 ml |
| Egg white | 24 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3819 kJ | 44,04 g | 114,88 g | 14,20 g |
Description
Rinse the rice with boiling water, drain it. Put it in boiling milk, lightly salt it, add half of the butter and stew it covered until tender. Let the stewed rice cool. Beat egg whites with powdered sugar and vanilla sugar until stiff peaks form, then gently fold into the cooled rice. Spread half of the buttered baking dish with rice, top with pears, add the remaining rice, drizzle with butter, and bake in a preheated moderate oven until golden brown. In a pan, caramelize the granulated sugar to a light brown color, pour in hot cream and let it dissolve. When serving, pour the warm caramel sauce over the casserole with pears.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof