Step-by-step chipola pudding

Name: step-by-step chipola pudding
Cook time: 40 min
Total time: 220 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 ml semi skimmed milk; 1 vanilla bean cut open; 1 medium oranges; 150 ml water; 150 g granulated sugar; 6 leaf white gelatin; 2 medium sized egg split, protein is not used.; 25 g raisins soaked; 200 ml fresh cream; 3 long fingers in pieces; 50 g dried cranberries

A tasty Dutch recipe. The dessert contains the following ingredients: medium hand orange, medium-sized egg (split and protein is not used).

Ingredients

Kitchen Stuff

1 paper towel
1 pudding mold (1 liter)

Directions

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.