Hello, every birdie. Today we are going to be making a dish inspired by a character named Eula.
Eula – She is a Cyro character from Mondsadt. She has a heavy burden over her, regard to her family. She is part of the Lawerence clan and thinks that everyone doesn’t like her because of it. And no matter what happens to her she acts with “vengeance.”
She was my second 5-star character in the game.
Every nation in Genshin is based on a specific country in the world.
Mondsadt is Germany.
Liyue is China
Inazuma is Japan
Sumeru is India
Fontaine – French
Natlan – Philippines or Africa
Nod-krai is a mixture of all of the above (I think)
For today’s recipe, we are going to be looking at a German recipe. This cookbook was gifted to me by my German grandma (adopted. We adopted each other as grandmother and granddaughter.). Like she lived in Germany until she was 7 years old. So this cookbook will always have a place in my heart.
I do have to have google open with this cookbook though. Because there is terminology that I don’t know and had to look up.
Okay, onto the recipe. We are going to be following a recipe called “GUSTIN – pudding with Fruit.”
The recipe and the measurements will be down below. Feel free to look at it.
The ingredients you will need are:
- GUSTIN (corn starch powder)
- Sugar
- Oetker Vanillin Sugar (if you don’t have this, which I didn’t. I added about 1 -2 tsp of vanilla extract to the same amount of granulated sugar.) (Edit from future Robby – Wegman’s & Walmart both have this for about $2.00. I just didn’t know that at the time.)
- 1 egg separated
- Milk or water
- Milk
- Fresh fruit
In a bowl, you are going to mix together your GUSTIN, which is your corn starch. Your sugar, and vanilla, the egg yolk with 6 Tablespoons of cold milk or water.
In a pot on the stove, you are going to bring together a pint which is 2 cups of milk to a boil. I doubled this recipe because I was feeding 7 adults. And it didn’t look like that much. So always go with your gut feeling on the quantity you need. And yes, sometimes your gut feeling will not be correct.
Once your milk is at a boil, remove it from the heat, and stir in the corn starch mixture. Trust me when I say that you want to turn the mixture off the heat. There have been many times when I burnt the pudding because I added the cornstarch or thickening agent when the mixture was on heat.
When all of your dry ingredients are incorporated, you are going to bring it back to the stove and bring it to a boil, yet again.
You are going to whisk your egg white until stiff peaks. If you have a hard time with a meringue there are a few tips that I have learned along the way from my mom.
- Put your equipment in the freezer about 10-30 minutes before you are going to use it.
- Use a metal bowl. It holds the coldness longer.
- Never try to do a meringue by hand. You will be tired at the end of it, and you will not have stiff peaks that are generally needed.
Make sure to constantly stir your pudding mixture. Nobody likes burnt pudding, it just sits there unpleasantly at the back of your throat, just reminding you that you made a mistake. So don’t do like I have done in the past.
Once the mixture comes to a boil, you are going to take it off the heat. And fold in your egg whites. While it is still hot, thus you cook your egg white. And you are not eating raw egg whites.
(Gotta love the mess in the picture. I couldn’t even be bothered to clean up the table. Geez. 😂)
When you serve the pudding, you can add the fruit to it however you like. I made it into like a trifle-like thing. It tasted really good, and it wasn’t a heavy dessert either. I am finding that as I get older, I like baking with fruits and veggies more than anything else.
I hope that you liked this recipe. Feel free to check it out down below. See you in the next recipes. Thank you.
Show the original author some 💖💖💖 Robby’s Cookbook Collection
Here is a printable version of this recipe: on the blog
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