Caramelized Kaiserschmarrn with plum compote

Name: Caramelized Kaiserschmarrn with plum compote
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Plums and prunes; 5 TABLESPOONS Sugar; 1 Cinnamon stick; 1 TEASPOON Cornstarch; 4 Eggs (Gr. M); 1/8 litre Milk; 7-10 Tbsp Salt; 100 g Flour; 1/2 pck. Vanilla sauce powder (for cooking); 2 TABLESPOONS Butter; 1 TEASPOON Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

At the very end add icing sugar to the junk in the pan. This way it caramelises slightly and gets a crispy coating

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Plums and prunes
5 TABLESPOONS Sugar
1 Cinnamon stick
1 TEASPOON Cornstarch
4 Eggs (Gr. M)
1/8 litre Milk
7-10 Tbsp Salt
100 g Flour
1/2 pck. Vanilla sauce powder (for cooking)
2 TABLESPOONS Butter
1 TEASPOON Icing sugar

Directions

1
Wash, halve and stone the plums. Boil up with 1⁄8 l water, 3 tablespoons sugar and cinnamon. Cover and simmer for about 3 minutes. Stir starch and 2 tablespoons cold water until smooth. Stir into the plums, bring to the boil while stirring and simmer for about 1 minute. Leave to cool. Remove cinnamon.
2
Separate eggs. Beat the egg yolks, 2 tablespoons of sugar, milk and 1 pinch of salt until creamy. Stir in flour and sauce powder. Beat egg whites until stiff and fold in.
3
Heat 1 tablespoon of butter in a pan (20 cm Ø). Bake half of the dough on both sides at medium heat until golden brown. Pluck with two forks. Dust with 1⁄2 tsp. icing sugar, continue baking for a short time and caramelise. Keep warm. Bake the rest of the dough in the same way. Serve with compote.