Plum jam van Tan with vanilla sauce

Name: Plum jam van Tan with vanilla sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Milk; 100 g whipping cream; 1 package Bourbon vanilla sugar; 4 Egg yolk (size M); 40 g Sugar; 12 Wan-Tan sheets (à ca. 9 x 9 cm); 12 TSP Plum jam (glass); 1 l Sunflower oil for baking; 1 TABLESPOON Icing sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Milk
100 g whipping cream
1 package Bourbon vanilla sugar
4 Egg yolk (size M)
40 g Sugar
12 Wan-Tan sheets (à ca. 9 x 9 cm)
12 TSP Plum jam (glass)
1 l Sunflower oil for baking
1 TABLESPOON Icing sugar

Directions

1
Bring milk, cream and vanilla sugar to the boil. Beat 3 egg yolks and sugar with the whisk of the hand mixer until foamy. Gradually stir the hot milk-cream mixture into the egg mixture. Stir over a warm water bath until creamy
2
Whisk 1 egg yolk. Place the Wan-Tan leaves next to each other, coat with egg yolk, place 1 teaspoon of plum jam in the middle of each, turn into a triangle and press the edges together
3
Heat the oil in a flat, wide pot to approx. 175° C. Fry the Wan-Tan pouches for about 7 minutes, turning them over. Arrange plum jam Wan-Tans with vanilla sauce on plates. Dust with icing sugar