Summary

Ingredients

• 80 g cornstarch
• 600 ml milk
• 1 vanilla pod (s)
• 1 pinch (s) salt
• 50 grams sugar
• 2 egg yolks
• 3 tablespoon egg liqueur
• 200 ml cream
• 1 pack cream stabilizer
• 2 tablespoon almond flakes
• 600 g raspberries, frozen
• 2 tablespoon raspberry spirit

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Instructions

1. Slit open the vanilla pod and scrape out the pulp. Mix the starch with 6 tablespoons of milk, bring the rest of the milk with the vanilla pulp and the pod to the boil and simmer for 3 minutes. Now remove the pod, add salt and sugar, stir in the starch and let it boil again briefly.
2. Whisk the egg yolks and eggnog, fold them into the pudding and let the whole thing cool down a little. Whip the cream with the whipped cream until stiff and fold into the pudding. Rinse 4 molds with cold water, fill with the cream and leave to set in the refrigerator for about 2 hours.
3. Roast the almonds in a pan without adding any fat.
4. Briefly heat the raspberries with the raspberry spirit.
5. Turn the pudding out onto a plate, serve with the berries and sprinkle with almonds.