Boddermelksupp with Klüten

Summary

Ingredients

• 2 liters buttermilk (or lemon-flavored buttermilk)
• 2 packs custard powder, vanilla flavor
• Milk to mix the pudding powder
• Sugar to taste
• Lemon zest, grated

For the dumplings:

• 500 ml milk
• 40 g butter
• 200 g semolina (durum wheat semolina)
• 1 pinch (s) salt
• 2 egg (s)
• Flour as needed

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Instructions

1. Bring the milk for the dumplings to the boil. Add salt and butter. When the milk is boiling, take the saucepan off the heat and stir in the semolina, then stir in the eggs (works best with a wooden spoon with a hole in the middle). If the dough is too soft, a little flour can be stirred in until the dumplings can be cut off well, but it must not be too firm!
2. Heat water in a large saucepan (should not boil). Cut off the dumplings with 2 tablespoons and let them steep in the water until they float on top. Lift out with a slotted spoon and keep warm.
3. Bring the buttermilk to the boil, stirring constantly (don`t forget to stir, otherwise the buttermilk will curdle!). Mix the pudding powder with a little milk. Add the lemon zest to the buttermilk. Stir in the pudding powder and bring to the boil. Add sugar to taste. Put in the dumplings to serve.
4. I serve boiled pears in their juice.

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