Rostige Ritter und Vanillesoße

am wochenende waren kathrin und papa zu besuch und haben rostige ritter gemacht. seit meiner kindheit habe ich diese nicht mehr gegessen, warum eigentlich nicht? eine sagenhaft leckere kindheitserinnerung. oberlecker!

für 4:

………

für die rostigen ritter:
1l milch | 1 päckchen vanillezucker | 4 el zucker | 6 eier | 10 brötchen (sollten ca. 4 tage alt sein) | butterschmalz | zimt-zucker |


die brötchen außen gut abhobeln bis sie »weiß« sind. die panade aufbewahren und beiseite stellen.
milch, vanillezucker, zucker und eier in einer Schüssel verrühren und die brötchen in der milch-eier-zucker-mischung ca. 1/2 std. einweichen,
anschliessend gut ausdrücken und in dem abgehobelten paniermehl wenden.
das butterschmalz in einer pfanne erhitzen und die rostigen ritter darin ausbacken und anschliessend durch die zimt-zucker mischung rollen.
die rostigen ritter mit vanillesoße servieren. oberleckere kindheitserinnerung!

………

für die vanillesoße:
250 ml milch | 250 ml sahne | 3 el zucker | 4 eigelb | 1/2 vanilleschote


milch, sahne, 2 el zucker, vanillemark und -schote in einem topf bis zum siedepunkt erhitzen, direkt von der herdplatte ziehen und abkühlen lassen.
die eigelbe mitdem restlichen el zucker in einer fürs wasserbad geeignete schüssel geben und schaumig schlagen. nach und nach die vanillesahne zugeben und über dem wasserbad einige minuten rühren, so dass die soße eindicken kann.

sf | 9.3.2012 | 13 Kommentare

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