Vanilla custard with raspberry recipe
For 4 servings
Ingredients
35 grams cornstarch
1 egg yolk
1/2 liter of milk
40 grams of sugar
1 packet of vanilla sugar 1 protein
1/4 Room
1 packet of vanilla sugar (to make the cream sweet)
350/500 grams fresh or frozen raspberries (with sugar)
For decoration:
Stiff cream, raspberries
Instructions
Stir in cornstarch and egg yolk in a little cold milk.
Bring the rest of the milk, sugar and vanilla sugar to a boil.
Put the stirred cornstarch under stirring in the boiling milk and let it boil through.
Beat the cream stiff and make sweet with vanilla sugar.
Put half of the cream through the ice-cold custard, mix the raspberries through it and put the custard in compote dishes.
Decorate with cream and raspberry whipped cream.
Note: Do not cook too long.
For 4 servings
35 grams cornstarch
1 egg yolk
1/2 liter of milk
40 grams of sugar
1 packet of vanilla sugar 1 protein
1/4 Room
1 packet of vanilla sugar (to make the cream sweet)
350/500 grams fresh or frozen raspberries (with sugar)
For decoration:
Stiff cream, raspberries
Instructions
Stir in cornstarch and egg yolk in a little cold milk.
Bring the rest of the milk, sugar and vanilla sugar to a boil.
Put the stirred cornstarch under stirring in the boiling milk and let it boil through.
Beat the cream stiff and make sweet with vanilla sugar.
Put half of the cream through the ice-cold custard, mix the raspberries through it and put the custard in compote dishes.
Decorate with cream and raspberry whipped cream.
Note: Do not cook too long.
