Baked Curd Dumplings with Vanilla Sauce

For the curd dumplings, soak the white bread in the milk. Mix with curd cheese, sugar, vanilla sugar, semolina, nuts, eggs and butter and flavor with a little orange zest. Let rest in a cool place for about 30 minutes. Form into small dumplings with floured hands and coat in flour, beaten egg and the chopped pumpkin seeds. Heat oil in a pan or pure and fry the curd dumplings.

For the vanilla sauce, slit the vanilla pods lengthwise and scrape out the pulp. Bring milk, cream, sugar, vanilla pulp and pods to a boil in a saucepan. Boil for 5 minutes and reduce heat slightly. Whisk the yolks in a bowl with some of the hot milk. Whisk into the hot vanilla milk – keeping it just below boiling! Continue whisking until the mixture is well thickened. Remove the vanilla beans and place the pot with the custard in very cold water. Continue stirring until the sauce has cooled down.

Arrange the baked curd dumplings on plates and pour the vanilla sauce around them.

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