Summary

Ingredients

• 500 ml milk
• 40 g cornstarch
• 4 tablespoon, heaped vanilla sugar, homemade
• possibly vanilla or vanilla pod zest
• 1 egg yolk
• 200 g sour cream
• 300 g currants, white, approximate amount

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Instructions

1. Whisk the milk with the cornstarch and vanilla sugar. Bring the mixture to the boil while stirring and then stir the egg yolk and possibly the vanilla zest or the extract into the hot mixture. Fold in the sour cream. Pour the cream into glasses and let cool down a little.
2. Wash the white currants, remove the strings and spread on the cream. Serve the dessert chilled.