Summary

Ingredients

• 600 ml cream
• 350 ml milk
• 50 g chanterelles, dried
• 180 g suar
• 8 egg yolks
• 1 vanilla pod (s)
• some sugar

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Instructions

1. Cut the dried chanterelles into small pieces and simmer in the milk until soft, mix finely and pass through a fine sieve - express well!
2. Mix the cream, milk, vanilla and sugar, add the egg yolks and mix up. Add the whole vanilla and leave in the refrigerator overnight.
3. Mix well, but without foaming. Place in bowls about 3 - 4 cm high and cook in a water bath at 150 ° C for about 45 minutes. Refrigerate.
4. Sprinkle sugar thinly and rub off.