Herb nut pudding

Name: herb nut pudding
Total time: 30 min
Yield: 6
Ingredients: 500 milliliters milk; 65 gram cornstarch; 60 gram vanilla sugar; 1 tablespoon butter (soft); 250 gram spice nut natural; 500 milliliters whipped cream; 50 gram mixed chocolate spice nuts

Ingredients

500 milliliters milk
65 gram cornstarch
60 gram vanilla sugar
1 tablespoon butter (soft)

250 gram spice nut natural
500 milliliters whipped cream
50 gram mixed chocolate spice nuts

Directions

Put 100 ml of milk, cornstarch and vanilla sugar in a bowl. Stir until it is a smooth paste and set aside. Coat the pudding molds with butter and set aside.
Put the natural spice nuts together with the whipped cream and 400 ml milk in a pan. Bring to a boil and let it simmer slowly until the cloves are dissolved.
Pour the previously made paste into the mixture, stir well for / - 2 minutes and then remove the pan from the heat. Pour the mixture into the chosen shape and put in the refrigerator for at least 4 hours.
Remove the pudding from the mold by dipping the mold briefly in hot water, then immediately turn it over on a plate and the pudding comes loose. Decorate with pieces of truffle spice nut and possibly some chocolate sauce.