Vanilla Pudding with Blueberries


Rating: 5.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

Select blueberries, rinse, mix with 50 g sugar and infuse.

Bring milk to boil with salt, vanilla bean cut lengthwise and orange peel. Remove the saucepan from the stove and let the milk steep for about 15 minutes with the lid closed. Now remove the vanilla pod and orange peel.

Melt the butter in a saucepan. Add flour and stir vigorously until smooth. Gradually add milk until a smooth dough forms and separates from the bottom of the saucepan. Remove the saucepan from the stove and cool the dough.

Stir egg yolks with remaining sugar until thick and fluffy. Add the cooled dough to the egg yolk cream, mash with a spoon at the beginning, then stir everything together to a uniform dough. Gently fold in stiffly beaten snow.

Grease a pudding mold with butter and dust with flour. Drain blueberries. Start with a layer of batter, then alternate layers of blueberries and batter in the mold. Finish with batter. Close the mold.

Place the pudding mold in a saucepan, pour in hot water so that the mold is 3/4 full of water. Bake in a heated oven at 220 °C for 1 hour. Cool the pudding in the mold for 20 minutes, turn out onto a serving plate and sprinkle with powdered sugar. Place a few fresh blueberries and mint leaves around the pudding.

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