Ingredients
- 1 package of IBIS 12 milk rolls 480 g
- 4-5 tablespoons brown cane sugar
- 5 eggs
- 70 g sugar
- 200 ml cream
- 200 ml milk
- 80 g butter
- 1 vanilla pod
- Nut-nougat cream or alternatively chocolate chips (dark chocolate)
- Jam at will
Instruction
- Grease baking tin with a little butter
- spread 2 tablespoons of brown sugar on the base and rim
- Halve the milk roll lengthwise and cover the bottom and sides of the baking tin with it. (Do not let it stand over the edge!)
- Whisk eggs and sugar
- Boil the custard:
- Add cream, milk, butter and vanilla pulp (also the rest of the pod) to a pot and cook for 5 minutes while stirring
- Whisk the vanilla sauce with the eggs
- Pour some of the sauce over the milk rolls (approx. 2 ladles)
- Crush the remaining milk rolls and add to the sauce (porridge)
- Pour half of the sauce/porridge into the baking tin and spread
- spread blobs of nut-nougat-cream or alternatively chocolate pieces
- Apply stains of jam
- Pour the rest of the sauce over it and spread
- Decorate with nut nougat cream or chocolate pieces, as well as with jam
- Finally, sprinkle the rest with brown cane sugar
- Place in the oven preheated to 195 °C for 25 minutes.
- After baking, allow to cool for 10 minutes
- Best enjoyed warm ...but also tastes good cooled down.
