Description
Zart-cremige Vanillecreme trifft auf feine Schokoladenraspel: Samtig, luftig und intensiv vanillig, schmilzt sie auf der Zunge, während die knackige Schokolade für köstlichen Kontrast sorgt – ein unwiderstehlicher Desserttraum.
Ingredients
Scale
- 4 Eigelb
- 100 g Zucker
- 2 Vanilleschoten
- 4 1/2 EL Speisestärke
- 1 l Milch
- 150 g Schokolade, gerieben
Instructions
- Begin by separating four eggs, reserving the yolks for this recipe. Place the egg yolks in a large mixing bowl and add the sugar. Using an electric mixer or a whisk, beat the egg yolks and sugar together for several minutes until the mixture becomes pale, fluffy, and creamy. This will ensure a smooth texture in your final dessert.
- Take the two vanilla pods and carefully slit them open lengthwise with a sharp knife. Use the back of the knife to scrape out the fragrant seeds from inside each pod. Set the seeds aside. In a separate small bowl, combine the cornstarch (Speisestärke) with 200 ml of the milk. Stir thoroughly with a whisk or spoon until the mixture is completely smooth and free of lumps.
- Add the vanilla seeds to the egg yolk and sugar mixture. Then, pour in the cornstarch and milk mixture. Whisk everything together until all ingredients are fully incorporated and the mixture is even and lump-free.
- Pour the remaining 800 ml of milk into a medium saucepan and heat it over medium heat until it just begins to boil. Stir occasionally to prevent scorching. Once the milk is hot and steaming, carefully pour it in a thin stream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Continue whisking until all the hot milk has been incorporated.
- Pour the combined mixture back into the saucepan. Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or a silicone spatula, making sure to reach the edges and bottom of the pan to prevent sticking. Continue to cook until the mixture thickens and comes to a gentle boil. The custard should be of pudding-like consistency and coat the back of a spoon.
- Remove the saucepan from the heat immediately to prevent overcooking. Pour the hot vanilla cream into a large dessert serving dish or individual dessert cups. While the cream is still warm, evenly sprinkle the grated chocolate over the surface. The heat of the cream will slightly melt the chocolate, creating a delicious topping.
- Let the dessert cool to room temperature, then cover it with plastic wrap or a lid. Refrigerate for several hours, or until fully chilled and set, before serving. Serve cold and enjoy this irresistible vanilla cream dream dessert.
Notes
For an extra touch of luxury, you can use high-quality dark chocolate as the topping, or even mix in some chocolate chunks for added texture. If you prefer a less sweet dessert, you can reduce the amount of sugar slightly. Make sure to constantly whisk the mixture when adding hot milk to the egg yolks to prevent curdling. This dessert can be prepared in advance and is perfect for entertaining guests.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
