Summary

Ingredients

• 1 liter milk
• 1 vanilla pod (s)
• 160 g rice flour
• 170 grams sugar
• 30 g butter
• 40 g powdered suar
• 50 g walnuts, chopped
• 50 g raisins
• 40 ml cognac, rum, armagnac or similar
• 1 tablespoon cinnamon
• 50 ml rose water

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Instructions

1. Slowly bring the milk with the vanilla pulp and the scraped pod to the boil. Remove the pods. Gradually add sugar and rice flour and heat slowly until the mixture binds like a pudding. Then add chopped walnuts and raisins soaked in alcohol.
2. In the meantime, butter a heavy pan and metal mold thickly (I always use a cast iron pan) and sprinkle thickly with powdered sugar. Now pour in the pudding mixture and slowly heat the whole thing over a low flame and let it simmer. The icing sugar at the bottom of the pan now caramelises and forms the eponymous dark crust.
3. To ensure that the process runs smoothly, turn the pan on the stove several times so that all areas are seared.
4. After cooling, remove in pieces from the pan, place on a plate with the dark side up, sprinkle with cinnamon and drizzle with rose water. The original variant comes without nuts and without the pickled raisins. Also with a little less sugar.