Sweet mini quiches made from currant bread

Name: sweet mini quiches made from currant bread
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 75 g unsalted butter or margarine; 10 slice currant raisin bread; 3 medium sized egg; 25 g wheat flour; 175 ml semi skimmed milk; 1 lemon cleaned up; 1 vanilla bean; 5 el kitchen syrup in pot; 100 ml fresh cream; 2 el powdered sugar; 1 tl ground cinnamon

Sweet mini quiches made from currant bread with powdered sugar

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities

Directions

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.