Step-by-step chipola pudding

In a pan with a thick bottom, bring the milk with the vanilla pod to the boil and let the milk gently draw for 20 minutes.

Clean the orange, cut off the orange skin and cut the skin into thin strips.

Bring the water with the sugar and the orange peels to a boil in a saucepan and let the peels simmer for 2 minutes. Let them cool in the syrup.

Soak the gelatine in a bowl of cold water for 10 minutes.

Remove the vanilla pod from the milk, scrape out the black marrow and stir it again with the rest of the sugar, let the sugar roast.

Beat the egg yolks with 2-3 tablespoons of hot milk and add this mixture to the milk in the pan while stirring.

Keep stirring until a nice smooth and thick custard is created, but do not let the custard cook anymore! .

Dissolve the gelatin while stirring in the hot custard, then let it cool down until it is lukewarm and thicker.

Let the raisins and orange peels drain on kitchen paper.

Beat the whipped cream until it is half airy through the custard.

Put the pieces of long finger, raisins, orange peels and cranberries through.

Then carefully sprinkle the rest of the cream through the custard. Transfer the custard into the pudding mold and let the pudding in the fridge become firm in 3-4 hours.

Carefully separate the edge of the pudding from the edge of the mold.

Place a flat dish on the mold, turn them together and shake until the pudding of the mold is released and glides on the plate.

If necessary, garnish with whipped cream.