Raspberry Casserole

Ingredients

• 400 g frozen raspberries
• 500 ml milk
• 2 tbsp Cornstarch
• 80 g sugar
• 1 Vanilla bean
• 2 Eggs

Instructions

1. 1.

   1. Whisk the cornstarch with a little milk until smooth.

2. 2.

   2. Split the vanilla bean lengthwise, scrape out the seeds and add them with the remaining milk to a pot; bring to a boil, stir in the whisked cornstarch, return to a boil, then set aside and remove the vanilla pod.

3. 3.

   3. Beat the eggs and sugar until pale and frothy, fold into the cooled vanilla‑milk mixture, and pour evenly into four small baking dishes.

4. 4.

   4. Sprinkle the frozen raspberries on top and bake in a preheated oven at 180 °C for about 20–30 minutes. Serve directly from the dishes.