Vanilla pudding with strawberry sauce

Name: Vanilla pudding with strawberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 Vanilla pod; 1 l Milk; 7-10 Tbsp Salt; 125 g + 1-2 tablespoons sugar; 80 g Cornstarch; 6 fresh egg yolks (Gr. M); 300 g Strawberries (frozen or fresh); 1 TABLESPOON Lemon juice; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 Vanilla pod
1 l Milk
7-10 Tbsp Salt
125 g + 1-2 tablespoons sugar
80 g Cornstarch
6 fresh egg yolks (Gr. M)
300 g Strawberries (frozen or fresh)
1 TABLESPOON Lemon juice
7-10 Tbsp Cling film

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp with a small kitchen knife. Boil up 3/4 l milk, 1 pinch of salt, vanilla pulp and vanilla pod.
2
Stir 1/4 l milk, 125 g sugar, starch and egg yolk until smooth. Remove the vanilla pod from the milk. Pour the starch mixture into the boiling milk with a whisk while stirring.
3
Continue to simmer for 3-4 minutes at low heat, stirring continuously. This makes the starch sticky, binds the vanilla milk and prevents the egg yolks from coagulating.
4
Rinse a pudding or ring cake mould (approx. 1 l capacity) with cold water. Pour in the cream and place the foil directly on the surface so that no skin is formed. Let it cool down and at least
5
Chill for 4 hours.
6
Defrost frozen strawberries, wash, clean and chop fresh strawberries. Puree strawberries, lemon juice and 1-2 tbsp. sugar. If necessary, pass through a sieve.
7
Dip the pudding mould into warm water shortly to just below the rim. Place a large plate on the mould, press them against each other, turn them over and thus turn the pudding over. Remove the mould. Add strawberry sauce.