Servings: 8
Calories: 578kcal
Materiaal
- Cake tin 22cm
Ingredients
The puff pastry
- 1 sheet puff pastry
- 10 g butter
- 10 g flour
Pastry cream
- 5 dl milk
- 70 g sugar
- 1 bag vanilla sugar
- 50 g vanilla pudding
- 2 egg yolks
Instructions
The rice
- Pour the milk out into a bowl and put on the heat. Add the rice when the milk is almost boiling. Cook the rice until tender over low heat. I needed 40′. Be sure to stir occasionally or the rice will bake.
- Allow the cooked rice to cool.
The pastry cream – pudding
- Pour (almost all) of the milk into a bowl. Keep a little aside (1 to 2 dl) to mix later. Add the sugar and vanilla sugar and heat to near boiling point.
- Meanwhile, add the egg yolks to the milk set aside. Stir well. Then add the vanilla powder. Stir well again.
- When the milk is well warm (should not boil) remove it from the heat. Stir again well in your porridge of milk/egg/vanilla powder and then pour it into the warm milk. Keep stirring well until the pastry cream takes shape. If the milk is too hot then it will go very quickly, if it remains warm milk – put it on the heat for a while more until a pudding forms.
- Let the pudding cool slightly.
Pie filling
- Has the rice and pudding cooled down a bit? (Certainly does not have to be cold – just get the heat out). Then add the egg yolks, sugar and flour to the rice pudding. Then add the pudding. Keep stirring for a moment after each addition.
- Beat the egg whites briskly and gently spatula through the pie filling
The cake
- Melt a little butter in the microwave and rub the baking pan with the melted butter. Flour the baking pan well throughout. Remove excess flour by holding the baking sheet upside down.
- Roll out the puff pastry and place nicely in the baking pan.
- Spread the pie filling into the baking pan up to the rim.
- Bake the cake until 45′ in an oven at 175°C.
Voedingswaarden
Calories: 578kcal | Carbohydrates: 84g | Protein: 14.67g | Fat: 20.34g
