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Amy W
Oliebollen-French toast with vanilla sauce
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Ingredients
Directions
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Start with the vanilla sauce. Pour the milk and whipped cream into a saucepan. Scrape the vanilla with the knife from the stick, add it to the milk together with the stick and simmer for 10 minutes.
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Stir in the cornstarch with 1 tablespoon of water. Beat the egg yolks with the cornstarch and the sugar until a frothy whole. Remove the vanilla pod from the pan.
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Then pour a thin stream of the milk mixture into the egg mixture while stirring. Keep adding the milk slowly and keep stirring until the sauce is bound.
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Beat the milk, eggs, sugar and cinnamon together for the French toast. Roll the slices of oliebol through this egg mixture.
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Heat a frying pan with butter on a medium-high stand and fry the oliebollen-French toast around golden brown. Serve with the vanilla sauce. Tasty with fresh fruit.
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Nutrition
225Calories
Fat25% DV16g
Protein10% DV5g
Carbs5% DV16g
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