Cream Pudding

For the cream pudding, slit the vanilla bean lengthwise, scrape out the pulp and place in a saucepan with the milk, cornstarch, sugar, whipping cream and salt, mix and bring to the boil, stirring constantly.

Remove from heat and add the egg yolks and mix well. Rinse dessert dishes in cold water, pour in the mixture and refrigerate for a few hours.

Turn the cream pudding into bowls, top with raspberries and sprinkle with vanilla sugar.

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