Vanilla cream au gratin with rum raisins

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Mix raisins and rum and let stand for 20-30 minutes. Lightly roast the almonds in a pan without fat and let them cool down. Cut the vanilla pod lengthwise and scrape out the pulp. Boil 400 ml milk, sugar, up to 1 teaspoon, vanilla pulp and pod. Separate the eggs. Mix the egg yolks and 2-3 tablespoons of the remaining milk. Beat the egg whites until stiff and finally pour in the remaining sugar. Stir the remaining milk and starch until smooth, stir into the boiling milk and let it boil again for about 1 minute. Remove from heat, remove vanilla pod and stir in the egg yolks. Carefully fold in the beaten egg whites and place the flummery in greased, ovenproof moulds. Spread rum raisins around the cream and sprinkle with almonds. Bake in a preheated oven (electric: 225 ° C/ gas: level 4) for approx. 10 minutes. Or gratinate under the preheated grill for about 5 minutes. Serve immediately dusted with icing sugar

2. 2

   Plate in the back: ASA

3. 3

   Cutlery: Seal & Berking

Nutrition Facts

KCAL
310 kcal

CARBS
39 g

FATS
9 g

PROTEINS
9 g