Vanilla Pudding with Port Wine Sauce

Wash the orange carefully with hot water and remove the skin with a zester. Put the port wine in a saucepan with the cloves, orange zest, cinnamon stick, vanilla pulp and currant jelly and simmer for about 10 minutes. Pour the port wine stock through a sieve, bring to the boil again and then boil vigorously.

Separate the egg, whip the egg whites until stiff and add 75 ml of the whipped cream. Mix the egg yolks with a little bit of milk. Mix the pudding powder and 1 tbsp sugar also with a little bit of cold milk until smooth. Boil the remaining milk and 75 ml of whipped cream with the scraped out pulp of the vanilla pod, 2 tablespoons of sugar and a pinch of salt.

Add the pudding powder mixed with milk to the hot milk, let it boil briefly and remove from the heat. Stir the egg yolks mixed with milk into the pudding.

Fold in the snow and the whipped cream and let it cool down.

Serve the custard with the warm sauce on plates.

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