Flan de Pommes à la Batelière (Apple Flan à la Batelière)

Ingredients

• Fine pâte à foncer
• Apple marmalade prepared as for Charlotte
• Riz à Entremets
• 4 egg whites
• Icing sugar

Instructions

1. Line a flan ring with fine pâte à foncer.
2. Fill it with apple marmalade prepared as for Charlotte.
3. Mix Riz à Entremets, kept very soft, with 4 stiffly beaten egg whites per 500 grammes of cooked rice.
4. Cover the marmalade with this rice in the form of a dome.
5. Bake the flan as usual.
6. On leaving the oven, dust abundantly with icing sugar and glaze with a red-hot iron.