Ingredients for 4 people:
200 g morello cherries (from the jar)
3 tablespoons sugar
30 g brittle
For the cream:
150 ml whipped cream
50 g sugar
2 packets vanilla sugar
1 pinch of salt
100 ml milk
1 heaped tablespoon cornstarch (20 g)
4 egg yolks (M)
Also:
8 wafer cookies (approx. 70 g)
4 tsp. sugar
butter for the ramekins
Preparation:
1. Pat morello cherries dry on kitchen paper. Caramelize sugar in a pan until light brown. Add morello cherries and brittle and stir until caramelized. Pour into buttered cocottes.
2. Boil cream, sugar, vanilla sugar and salt. Mix milk with starch and stir into cream. Bring to a boil once while stirring. Whisk egg yolks and stir into the mixture.
3. Place wafer cookies on the morello cherries. Pour the custard cream on top.
4. Fill an ovenproof dish with two fingers of hot water. Place ramekins and place the lids on top. Bake in a preheated oven at 200 degrees (gas: Level 3-4, convection oven: 180 degrees) for 20-25 minutes.
5. Remove the ramekins from the water. Remove the lids. Sprinkle pudding with sugar and grill under a preheated grill (or with a creme brûlée burner) until the sugar caramelizes.
Preparation time approx. 1 hour
Per serving approx.:
Calories: 499
Joule: 2094
Protein: 6,3 g
Fat: 23,1 g
Carbohydrates: 66 g
(FoodCentrale by ddp images)
