|250 ml||heavy cream|
|1||vanilla bean (seeds)|
|100 ml||red wine|
|1 tbsp||raspberry brandy|
Preheat oven to 110°C/230°F. Add milk, heavy cream, a third of the sugar, the seeds of one vanilla bean, and a small pinch of salt to a saucepan. Bring mixture to a slight boil.
Whisk together egg yolks, egg, and another third of the sugar.
Now, add the hot milk mixture to the beaten egg mixture. Whisk vigorously until everything is well combined. Work quickly to prevent lumps.
Transfer the mixture into baking tins and bake in a preheated oven at 110°C/230°F for approx. 40 – 45 min. until fully set. Then, remove from oven and let cool.
Before serving, prepare the sauce. Add red wine, raspberry brandy, the remaining sugar, and a cinnamon stick to a saucepan. Bring everything to a boil and let simmer until the sugar has fully dissolved.
Then, add the raspberries and let them sit in the hot mixture for approx. 10 min. until they are fully warmed through. Do not let the mixture boil anymore since that will destroy the structure of the raspberries.
To finish, dissolve cornstarch in a bit of water and carefully stir into raspberry sauce until thickened to desire. Serve on top of hot or cold vanilla pudding and enjoy.