Ingredients
Custard cream:
- 250 milliliters Milk
- 1 piece Chicken egg
- 50 gram Sugar
- 15 gram Corn starch
- 1 pack Vanilla sugar
- 15 gram Butter
- 1,4 teaspoon Cinnamon
Instructions
- Custard: Pour the milk into a ladle and heat it up a little until it becomes warm. Add egg, sugar, vanilla sugar and starch. Stir and put on a slow fire. Stir constantly, bring to a boil and cook for another 30 seconds. The mixture should thicken. Remove from the heat.
- Add butter and cinnamon. Mix intensively or whisk with an immersion blender. Let it cool down.
- Cut the pie. If you want the pudding to be softer (or the cake is very dry), then cut slices no more than 1 cm thick.
- Dip each piece of cake in the cream and put it in a baking dish. Bake the pudding in a preheated 200 degree oven for 15-20 minutes. On top, if desired, you can sprinkle nuts (to your taste) or berries, fruits.
- The pudding can be served warm or chilled. BON APPETIT!!!