Vanilla Pudding

Ingredients

• 0.5 l milk
• 0.25 vanilla bean
• 2 eggs (separated)
• 50 g sugar
• 30 g cornstarch
• 300 g raspberries (fresh or frozen)
• 0.5 lemon (unpeeled)
• 1 tsp vanilla sugar
• 100 g sugar
• silver pearls (optional)

Instructions

1. 1.

   Rinse four to six pudding cups in cold water.

2. 2.

   For the pudding, lightly tap and split the vanilla bean, scrape out the seeds, and bring two thirds of the milk to a boil with it in a pot.

3. 3.

   Beat the egg whites into stiff peaks and set aside. Whisk the yolks with sugar, cornstarch, and the remaining milk. While whisking, gradually pour the hot milk into the mixture using a whisk, then continue cooking until the mixture thickens once. Remove from heat, beat briefly, then fold in the beaten egg whites into the still-hot mixture. Fill the pudding cups, cool, and let set in the refrigerator.

4. 4.

   Meanwhile, puree the cleaned or thawed raspberries with an immersion blender, strain through a sieve if desired (removing seeds), and mix in grated lemon zest, vanilla sugar, and additional sugar to taste.

5. 5.

   When serving, spoon some raspberry sauce onto each plate, pour the pudding over it, and garnish with a few silver pearls.