Pudding
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ milk
- 2 tablespoon sugar
- 2 teaspoons vanilla sugar
- 2 tablespoon cornstarch, fine, (40 g)
- 1 egg (s), including the yolk
Print Recipe
Pin Recipe Instructions
- Put 1/2 l milk with 2 tablespoons sugar and 2 teaspoons vanilla sugar in a saucepan. Remove 5 tablespoons of milk and stir in 2 tablespoons of fine cornstarch and 1 egg yolk until smooth.
- Bring the milk to the boil, mix in the mixed cornstarch. Bring to the boil briefly, stirring constantly. Refine to taste with 2-3 tablespoons of almond or orange liqueur.
- Pour the hot cream into cold-rinsed pudding molds or cups. Cover with foil and let cool. Loosen from the edge of the mold with a knife and overturn.
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