Potato Dumplings with Vanilla Sauce

For the dumplings, peel the cooked potatoes and steam them well in the oven at 200 degrees for about 20 minutes.

Press the potatoes through a press. Mix with flour, salt and egg yolk to a dough.

Form four dumplings, each filled with two dried plums and a piece of sugar cube.

Put the dumplings in boiling water. It must not make. When the dumplings float to the top, they are done.

Bring milk, whipping cream and the pulp of the vanilla bean and sugar together to a boil.

Beat egg, egg yolk and powdered sugar until the quantity is creamy, add the hot vanilla cream, beat in a bain-marie until a binding is formed.

Transfer quantity to a cold container, cool while stirring.

Add butter to breadcrumbs, stirring until golden brown, season with cinnamon.

Divide custard evenly among four plates, place one dumpling in each. Sprinkle cinnamon crumbs over dumplings. Serve immediately.

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