Caramel Pudding with Maple Syrup

For the caramel pudding with maple syrup, start by pouring 100 g of maple syrup into a saucepan and let it reduce to about 2/3 of the amount.

In the meantime, grease 6 espresso cups with a little oil and spread the reduced maple syrup on the cups.

Now preheat the oven to 110 °C and beat the eggs well with the remaining maple syrup. Heat (do not boil!) the milk with the slit vanilla pod and the lemon zest. Scrape the pith from the pod and add it back to the milk. Now pour the hot milk to the egg-maple syrup mixture and mix everything well. Strain through a fine sieve into a bowl and then spoon onto the maple syrup layer in the ramekins.

Fill a baking dish with water and place the ramekins in the water bath. Place in the preheated oven and leave in the oven for about 1 hour.

Then let the caramel pudding cool and turn out onto plates.

In the meantime, clean the raspberries, setting a few aside. Stir the remaining raspberries with cream and possibly some more maple syrup until smooth and pass through a sieve. Spread the whole raspberries next to the caramel pudding and pour the raspberry cream on top of the raspberries.

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