Nut – Flammeri

Ingredients for 3 servings:

• 400 ml milk
• 35 g starch flour
• 35 g sugar (2-3 tbsp)
• 100 g nut butter

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

nicely nutty thanks to nut butter

Flammeri is what is usually called pudding today (keyword: pudding powder) – that is, boiled, chilled, and turned out. Take a little milk to mix, bring the rest to a boil. Meanwhile, mix the starch with the sugar in the removed milk. Stir into the boiling milk, simmer briefly until the mixture thickens, and remove from the heat. Cool while stirring, then stir in the nut butter. Divide into molds or bowls and chill. The Flammeri can then be turned out. Serve with cream (flavored with cinnamon or instant coffee if desired) and garnish with brittle or nuts. Red wine pears, plum compote, apple and elderberry compote, or blackberries, for example, also go well with it. Depending on appetite and bowl size, this quantity is enough for 3-4 servings. Variations: You can also beat in about 2-3 tablespoons of hazelnut spread along with the nut butter. Or/and a little cinnamon. If you prefer it creamier, add 1-2 eggs. Whisk the egg yolks into the still-hot pudding. Once cooled, whisk the mixture vigorously, then fold in the nut butter and stiffly beaten egg whites. Then divide the mixture into small bowls—but not for turning out. I buy the nut butter at a health food store or in the organic section of the supermarket.