Per preparare il Cuols:
Incidere la stecca di vaniglia per il senso della lunghezza e prelevare i semi con l’aiuto di un coltellino.
Imburrare un tegame da forno, disporre gli zwieback sovrapponendoli leggermente, aggiungere l’uvetta sultanina.
In una bacinella a parte, unire il latte, la panna, lo zucchero, le uova, i semi di vaniglia, le nocciole, la cannella e la noce moscata e mescolare con cura. Versare il composto sugli zwieback. Lasciar riposare per 10 minuti. Trascorso il tempo, aggiungere dei fiocchi di burro e infornare a 160°C per 40 minuti.
A cottura ultimata spolverare con zucchero al velo e caramellare velocemente nel forno portato precedentemente a 230°C.
Servire il dessert con l’aggiunta di doppia panna montata, gelato alla vaniglia o salsa alla vaniglia.
3° puntata – Gian Rico Blumenthal
RSI Cucina nostrana 23.07.2017, 18:10
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