Spanish Cream and Raspberry Pudding
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups milk
- ⅔ cup sugar
- 1 untreated lemon (with finely grated peel)
- 1 Cinnamon stick
- 4 egg yolks
- 1 ½ Tbsps Corn starch
- 1 Pastis
- 1.333 cups fresh Raspberries
Preparation
Kitchen utensils
1 Teaspoon, 1 Measuring cups, 1 Small pot mit Deckel, 1 Small bowl, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Fork, 1 Bowl, 1 Casserole dish, 1 Oven rack, 1 Can opener, 1 Fine-mesh sieve, 1 Aluminum foil
Preparation steps
1.
Slowly bring the milk, 100 g of the sugar, the finely grated lemon peel and the cinnamon stick to a boil.
2.
In the meanwhile, mix together the egg yolks, cornflour and 1 tbsp of milk. When the milk has boiled, remove the pan from the hob. Remove the cinnamon stick and allow to cool slightly. Use a whisk to whip the egg yolk mixture. Return the pan to the hob. Continue beating and cooking the mixture until it starts to become creamy. _Do not let it boil!_ Flavor with the pastis.
3.
Place the mixture in shallow bowls. Sprinkle with the raspberries and allow to cool. For best results prepare before midday and allow to rest in a cool room.
4.
Shortly before serving, sprinkle the rest of the sugar over the desserts. Caramelise using a bunsen burner.
