Melktert Shooters
Melktert Shooters
Zutaten
- 500 ml full-cream milk (for the filling)
- 125 ml frische Sahne (for the filling)
- 60 g Zucker (for the filling)
- 2 Esslöffel cornflour (for the filling)
- 2 Esslöffel Kuchenmehl (for the filling)
- 2 egg yolks (for the filling)
- 1 tsp Vanilleessenz (for the filling)
- 1 Esslöffel Butter (for the filling)
- ½ tsp Zimtpulver (for the filling)
- 150 g Tennis biscuits, crushed (for the crumb base)
- 50 g Butter, geschmolzen (for the crumb base)
- Ground cinnamon
- whipped cream (fakultativ)
- crushed Tennis biscuits (fakultativ)
Anleitungen
- Combine the crushed Tennis biscuits with the melted butter until evenly coated.
- Spoon about 1 tablespoon of the biscuit mixture into the bottom of each shooter glass and press down lightly.
- In a saucepan, heat the milk and cream until just below boiling.
- In a separate bowl, whisk together the sugar, cornflour, cake flour, and egg yolks until smooth.
- Gradually whisk a little of the hot milk into the egg mixture to temper it.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thick and smooth.
- Remove from the heat and stir in the butter and vanilla essence.
- Allow the filling to cool slightly, then spoon or pipe it over the biscuit bases.
- Refrigerate for at least 2 hours until fully chilled.
- Before serving, dust generously with ground cinnamon and garnish with whipped cream or extra biscuit crumbs if desired.
