1/8 l milk, whisky, pudding powder and 25 g sugar stir until smooth
Heat 3/8 l milk. In the meantime, melt 100 g sugar and 4 tbsp water in a pot until golden brown. Please do not stir! Then pour the hot milk into the caramel while stirring vigorously with a whisk and bring to the boil. Stir in the pudding powder. Bring to the boil again briefly. Pull the pot off the stove
Pour the pudding into a bowl and let it cool down. Just before serving, whip cream and vanilla sugar until semi-stiff. Pour onto the pudding. Dust with icing sugar and cocoa