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Vanilla pudding
A German classic that comes to the table all over the country: home-made vanilla pudding needs nothing more than milk, sugar, cornflour and a real vanilla pod. It turns velvety and creamy, tastes clearly of vanilla and shows the fine dark flecks of the seeds. The recipe makes about 600 ml, that is four portions.
Kochzeit
18 min
Portionen
4
Zutaten
7
Nährwerte
pro Portion200 kcal
Kalorien
5 g
Eiweiß
8 g
Fett
27 g
Kohlenhydrate
Zubereitung
- 1
Slit the vanilla pod lengthways and scrape out the seeds with the back of a knife.
- 2
Take 100 ml off the milk and put it somewhere cool. Bring the remaining 400 ml of milk to the boil in a pan with the vanilla seeds and the pod, then cover and leave to infuse.
- 3
Stir the cornflour, the sugar, the salt and the egg yolk smooth with the cold milk in a bowl until there are no lumps.
- 4
Take the vanilla pod out of the hot milk and strip it clean. Pour in the cornflour mixture while stirring vigorously and let the pudding bubble for about a minute, stirring constantly, until it thickens and the egg yolk is cooked through.
- 5
Draw the pan off the heat and stir in the butter or margarine to make the pudding especially velvety.
- 6
Pour the hot pudding into four small bowls and smooth the surface.
- 7
Lay cling film directly on the surface so that no skin forms and chill the pudding.
