Malaga cream au gratin

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the raisins, dab them. Sprinkle with rum, let stand for about 20 minutes

2. 2

   Cut the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Mix egg yolk and 5 tablespoons of milk. Stir 5 tablespoons milk and starch until smooth

3. 3

   Bring the remaining milk, 2 tablespoons of sugar, vanilla pulp and vanilla pod to the boil while stirring. Stir the starch into the boiling milk. Bring to the boil briefly. Remove from heat, remove vanilla pod. Stir in egg yolk. Beat egg white until stiff. Add 1 teaspoon sugar. Fold in the beaten egg white

4. 4

   Pour the cream into 4 greased ovenproof dishes or a large casserole dish and sprinkle with almonds. Spread rum raisins around the cream

5. 5

   Cook the Malaga cream in a hot oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4) for approx. 10 minutes or under the grill at the highest level for approx. 5 minutes. Dust with icing sugar. Serve hot

Nutrition Facts

KCAL
280 kcal

CARBS
40 g

FATS
9 g

PROTEINS
9 g