How To Cook Egg Cream With Fruit (Bubert) - Recipe

Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Egg Cream With Fruit (Bubert) - Recipe. Learn how to cook "Egg custard with fruit (Bubert)". Delicious recipe..

Bubert is a dessert of German, Latvian, Lithuanian and Estonian cuisines. No matter what the origin of the cream, it is undoubtedly delicious and deserves our attention.

It consists of semolina, milk (or cream), eggs, sugar and a little sour fruit juice or liquid sour (lemon, cranberry or blackcurrant). Confectionery entered the Baltic cuisine from the German in the late 19th century, which is why this cream retains its original German name "Buberts". Other names under which you can find it are buberts, buberts or egg pudding. There are two options for its preparation - one with semolina and egg, and the other - with flour.

Required products :

4 eggs, separated egg whites from yolks
4 tablespoons sugar
4 tablespoons flour
500 milliliters of fresh milk
1 packet of vanilla
1 teaspoon lemon zest
fruits of your choice

Method of preparation :

Beat the egg whites to a froth. In a separate bowl, beat the egg yolks with the sugar.

Mix the flour in 100 milliliters of fresh milk and heat the remaining milk over low heat. After boiling, pour in a thin stream of flour mixture and egg yolks, stirring constantly. Boil for about 1 minute after boiling, and turn off the heat. Add the whipped egg whites, vanilla and lemon zest and stir.

Pour the cream into 4 cups. Garnish with fruit of your choice, jam or jelly and serve.

Enjoy!

How To Cook Egg Cream With Fruit (Bubert) - Recipe

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