A quick and easy dessert, which is both creamy and fruity. I like to add a mix of berries to the sauce.
Difficulty: Easy
Time: 20 min. preparation time, 40 min. baking time
Nutrition: Calories ca 492 / Protein 7g / Carbohydr. 46g / Fat 28g
Ingredients (4 servings)
| 400 ml | milk |
| 250 ml | heavy cream |
| 150 g | sugar |
| 1 | vanilla bean (seeds) |
| 5 | egg yolks |
| 1 | egg |
| 200 g | raspberries |
| 100 ml | red wine |
| 1 tbsp | raspberry brandy |
| 1 stick | cinnamon |
| 1 tsp | cornstarch |
| salt |
Utensils
oven, 2 saucepans, large bowl, whisk, baking tins, cooking spoon, ladle (optional), small bowl
Wine Tip
Sauternes, Bordeaux, 2011
This noble wine emphasizes the fruitiness of the raspberries. Softly golden in its color, the sweet wine should be enjoyed at a drinking temperature of 10°C/50°F.
Step 1
Preheat oven to 110°C/230°F. Add milk, heavy cream, a third of the sugar, the seeds of one vanilla bean, and a small pinch of salt to a saucepan. Bring mixture to a slight boil.
saucepan, oven, cooking spoon
400 ml milk / 250 ml heavy cream / 50 g sugar / 1 vanilla bean (seeds)
Step 2
Whisk together egg yolks, egg, and another third of the sugar.
large bowl, whisk
5 egg yolks / 1 egg / 50 g sugar
Step 3
Now, add the hot milk mixture to the beaten egg mixture. Whisk vigorously until everything is well combined. Work quickly to prevent lumps.
whisk
Step 4
Transfer the mixture into baking tins and bake in a preheated oven at 110°C/230°F for approx. 40 – 45 min. until fully set. Then, remove from oven and let cool.
oven, baking tins, ladle (optional)
Step 5
Before serving, prepare the sauce. Add red wine, raspberry brandy, the remaining sugar, and a cinnamon stick to a saucepan. Bring everything to a boil and let simmer until the sugar has fully dissolved.
saucepan, cooking spoon
100 ml red wine / 1 tbsp raspberry brandy / 50 g sugar / 1 stick cinnamon
Step 6
Then, add the raspberries and let them sit in the hot mixture for approx. 10 min. until they are fully warmed through. Do not let the mixture boil anymore since that will destroy the structure of the raspberries.
cooking spoon
200 g raspberries
Step 7
To finish, dissolve cornstarch in a bit of water and carefully stir into raspberry sauce until thickened to desire. Serve on top of hot or cold vanilla pudding and enjoy.
cooking spoon, small bowl
1 tsp cornstarch / 1 tsp water
Dining and Cooking