Baked vanilla pudding with warm raspberries

Step 1/7

• 200 ml milk
• 125 ml heavy cream
• 25 g sugar
• ½ vanilla bean (seeds)

• saucepan
• oven
• cooking spoon

Preheat oven to 110°C/230°F. Add milk, heavy cream, a third of the sugar, the seeds of one vanilla bean, and a small pinch of salt to a saucepan. Bring mixture to a slight boil.

Step 2/7

• 2½ egg yolks
• ½ egg
• 25 g sugar

• large bowl
• whisk

Whisk together egg yolks, egg, and another third of the sugar.

Step 3/7

• whisk

Now, add the hot milk mixture to the beaten egg mixture. Whisk vigorously until everything is well combined. Work quickly to prevent lumps.

Step 4/7

• oven
• baking tins
• ladle (optional)

Transfer the mixture into baking tins and bake in a preheated oven at 110°C/230°F for approx. 40 – 45 min. until fully set. Then, remove from oven and let cool.

Step 5/7

• 50 ml red wine
• ½ tbsp raspberry brandy
• 25 g sugar
• ½ stick cinnamon

• saucepan
• cooking spoon

Before serving, prepare the sauce. Add red wine, raspberry brandy, the remaining sugar, and a cinnamon stick to a saucepan. Bring everything to a boil and let simmer until the sugar has fully dissolved.

Step 6/7

• 100 g raspberries

• cooking spoon

Then, add the raspberries and let them sit in the hot mixture for approx. 10 min. until they are fully warmed through. Do not let the mixture boil anymore since that will destroy the structure of the raspberries.

Step 7/7

• ½ tsp cornstarch
• ½ tsp water

• cooking spoon
• small bowl

To finish, dissolve cornstarch in a bit of water and carefully stir into raspberry sauce until thickened to desire. Serve on top of hot or cold vanilla pudding and enjoy.

Enjoy your meal!