Sweet mini quiches made from currant bread

Preheat the oven to 180 ° C.

Melt the butter in a saucepan. Cut the crusts of the raisin bread.

Spread the slices on one side with butter. With the buttered side gently press down into 10 muffin cavities.

Split the eggs. The proteins are not used. Mix the flour with the milk in a large bowl into a smooth paste.

Grate the yellow skin of the lemon. Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.

Put the marrow with the milk and lemon zest in a saucepan and bring to the boil.

When the mixture almost boils, add the flour mixture and stir quickly.

Beat in the egg yolks. Heat for 3 minutes to a thick, smooth mixture. Do not let it boil.

Stir in the syrup through the mixture. Remove the pan from the heat and add the whipped cream. Pour the custard into a measuring cup.

Divide the custard over the mini quiches and bake in the middle of the oven in about 20 minutes until golden brown.

Remove from the oven and let cool for 10 minutes. Sprinkle with the icing sugar and cinnamon.