Today instead of regular cookies here: a cinnamon pudding recipe. After all, people don’t live by biscuits alone. He also has to satisfy his wanderlust from time to time, even if it’s just culinary.
Pudding is usually prepared in a pan (preferably with a lid) and slowly sets, you have to be careful not to let it burn. If you prepare the Soaked pudding in the oven as I do here, you can be a little more carefree and while the delicious dish is baking in the oven all by itself, there is time for a little, anticipatory kitchen dance. The soaked pudding evenly through is then quartered and turned. So he can then caramelize briefly on the hob – topped with butter and powdered sugar.
Finally, I added hot cherries because I love them so much, whether on waffles, pancakes or, like here, with pudding.
But hello. Use other spices instead of cinnamon.
For this recipe, for example, I added poppy seeds to the dough, added hot red wine cherries and served the Schmarrn in small pans. It qualifies as a special event dessert, doesn’t it?
INGREDIENTS:
4 eggs chilled
45g sugar
125 ml milk
125 grams all-purpose flour
1 very generous pinch of cinnamon
1 pinch of salt
Butter for frying
powdered sugar
ALSO FOR SERVING:
Whipped cream, hot cherries, cranberry jam, applesauce, slivers of almonds, whatever you like
PREPARATION:
Preheat the oven to 175°C top and bottom heat. Have an approx. 26-28cm large, oven-safe pan ready *advertising link. It shouldn’t be too flat either.
Separate the eggs very carefully. The yolk must not get into the egg white. I like to separate the eggs first and only when there really is no yolk in the egg white do I put the egg white in my mixing bowl.
Now beat the egg whites with a hand mixer *Advertising link or in your food processor, letting in the sugar and continuing to beat until the egg whites are stiff.
In a second bowl, first, whisk the egg yolks with the milk, this works wonderfully with a simple whisk. Add the flour, cinnamon and salt and mix quickly until smooth. Now add the beaten egg whites in two batches. First, fold in the first half, then the second. Please don’t stir or mix too much, the airiness of the beaten egg white shouldn’t go away.
Melt a generous tablespoon of ghee in the pan on the stovetop (medium heat). Then fill in the pudding dough and leave it on the hob, which is still switched on, for a few minutes.
Now the pan goes into the oven on the middle baking grid shelf for about 14 minutes. The pudding is now elegantly pale on top, but we’ll change that immediately. The pan (caution: hot!) moves back onto the hob. Now quarter the pudding mix with a spatula, turn each quarter in the pan and heat over a medium to slightly hotter temperature. Put some more ghee or butter in the cracks. If the pudding mix is also browned on the bottom, you can now use two forks to cut the quarters into bite-sized portions. Sift icing sugar over it in the pan and add a little butter, it caramelizes nicely.
Serve the Kaiserschmarrn with powdered sugar, hot cherries or apple sauce. Or or or.
