Crème Styriaca

For the Crème Styriaca, mix the whipping cream with the milk, add the vanilla sugar and bring to the boil. Cool to lukewarm and then stir in the yolks well with a whisk.

Pour the mixture through a fine sieve into the molds.

Fill a deep baking tray with water and set the molds. Heat the oven to 90°C, set the crème in the dishes for 40 minutes and then let it cool.

For the crust, mix the sugar with “Steirerkraft pumpkin seeds grated” and sprinkle evenly on the crème in a thin layer.

Now brown the Crème Styriaca either with the grill setting in the oven or with a household burner. This is the most efficient and quickest way.

For decoration, puree the berries with a little sugar and serve separately in a small bowl with the Crème Styriaca. Mint leaves complete the picture.

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