Caramel flummery with advocaat cream

Name: Caramel flummery with advocaat cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 l Milk; 1 pinch Salt; 2 packages Bourbon vanilla sugar; 100 g Sugar; 1 Egg yolk (size M); 40 g Cornstarch; 100 g Whipped cream; 3 TABLESPOONS Egg liqueur; 1 TABLESPOON crushed pistachio kernels; several sheets Lemon balm to decorate

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 l Milk
1 pinch Salt
2 packages Bourbon vanilla sugar
100 g Sugar
1 Egg yolk (size M)
40 g Cornstarch
100 g Whipped cream
3 TABLESPOONS Egg liqueur
1 TABLESPOON crushed pistachio kernels
several sheets Lemon balm to decorate

Directions

1
Heat 450 ml milk, salt and a packet of vanilla sugar. Caramelise the sugar in a wide pot until light brown. Deglaze with 5 tablespoons of boiling water, then add the hot milk.
2
Mix the remaining milk, egg yolk and starch. Stir into the boiling caramel milk and bring to the boil again briefly. Rinse pudding portion bowls (150 ml content) with cold water and pour in the Flummeri immediately.
3
Let it cool down. In the meantime, lightly whip the whipped cream, add the remaining vanilla sugar, stir and fold in the egg liqueur. Turn the flummery over onto a dessert plate, arrange with the advocaat cream, decorate with pistachios and, if desired, with some lemon balm.