Caramel flan with raspberry sauce

Ingredients

Directions

1. 1

   Mix 4 tablespoons of milk, sugar and pudding powder until smooth. Boil up the rest of the milk. Remove from heat. Add the pudding powder while stirring and bring to the boil again briefly

2. 2

   Pour the pudding into 4 cold rinsed pudding moulds (for approx. 1/8 l capacity) and place in the refrigerator for approx. 4 hours

3. 3

   Select the raspberries, wash and boil them in the juice. Mix starch in a little water and stir into the raspberries. Bring to the boil briefly. Sweeten with vanillin sugar and puree. Let the sauce cool down

4. 4

   Roast the almonds without fat. Turn the pudding over onto 4 plates. Sprinkle with almonds and dust with icing sugar. Pour some raspberry sauce. Decorate with mint. Serve the rest of the sauce separately