in Dessert Recipes, Germany

Carthusian dumplings

updated

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Ingredients for 2 servings:

  • 3 rolls, from the previous day
  • 2 egg yolks
  • 50 g sugar
  • 1 pinch of salt
  • some lemon(s), grated peel
  • ½ liter of milk
  • 2 egg whites
  • 2 tbsp water
  • breadcrumbs
  • ½ pack of pudding powder, vanilla
  • ½ liter of milk
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Franconian – with vanilla sauce

Grate the rolls and cut them in half. Whisk the egg yolks, sugar, salt, lemon zest, and milk thoroughly. Soak the rolls in the milk mixture. Mix the egg whites and water, coat the soaked rolls in the egg whites and breadcrumbs, and fry in clarified butter until golden brown. For the custard, bring the milk to a boil and prepare the pudding as directed on the package (note: double the amount of milk is used for the sauce—I’ve already taken this into account in the recipe). The servings are based on a sweet main course; if you want to make a dessert, only allow half a roll per person.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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