Vanilla slices made in the Thermomix® only become what they are through frying. The vanilla custard itself is quick to make: 7 minutes at 90°C, speed 3. But without the crispy coating of flour, egg and breadcrumbs, they remain soft pudding cubes.
We have been making these slices regularly for years whenever we need something that can be prepared in advance but still tastes fresh. The vanilla custard needs at least 2 hours to chill, ideally overnight. The firmer it is, the more cleanly it can be sliced and coated.
Vanilla Slices with Raspberry Sauce, Thermomix®
Ingredients 0 / 16 ✓
- 2 tbsp sugar
- 2 pinches ground cinnamon
- 1 vanilla pod
- 400 g milk (3.5% fat)
- 2 egg yolks
- 80 g sugar
- 40 g cornflour
- 400 g raspberries fresh
- 100 g sugar
- 1 tbsp lemon juice
- 1 sachet vanilla sugar
- 3 tbsp raspberry liqueur
- 3 tbsp flour
- 3 tbsp breadcrumbs
- 1 egg
- 30 g rapeseed oil
Instructions 0 / 11
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1
Tin.
Line a shallow tin with cling film. Mix the sugar and cinnamon on a plate ready for coating later.
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2
Vanilla pod.
Split the vanilla pod lengthways, scrape out the seeds and add them to the mixing bowl.
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3
Custard.
Add the milk, egg yolks, sugar and cornflour to the mixing bowl and cook for 7 min / 90°C / speed 3.
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4
Chilling.
Pour the vanilla custard into the tin, cover and refrigerate for 2 hours until completely cold.
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5
Sauce.
Add the raspberries, sugar, lemon juice and liqueur to the mixing bowl, cook for 8 min / 100°C / speed 2, then blend for 8 sec gradually increasing to speed 8.
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6
Coating ingredients.
Meanwhile, place the flour and breadcrumbs onto separate plates.
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7
Egg.
Break the egg into a deep plate and beat with a fork.
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8
Pan.
Heat the rapeseed oil in a frying pan.
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9
Cutting.
Turn the vanilla custard out of the tin onto a board, peel off the cling film and cut into 3 x 3 cm cubes.
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10
Coating.
Coat the cubes in flour, then egg, then breadcrumbs, fry in the hot oil until golden, then immediately roll in the cinnamon sugar mixture.
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11
Serving.
Arrange the vanilla slices and serve with the raspberry sauce.
Tip: The vanilla custard can be prepared the day before. The colder it is, the easier it is to handle and slice.
You can of course replace the liqueur with juice.
Nutrition per serving
Why the custard needs 2 hours to chill
The vanilla custard made from milk, egg yolks, sugar and cornflour does set in the mixing bowl at 90°C. But straight after cooking it is too soft to cut. Only after 2 hours in the fridge does it become firm enough to slice into clean cubes without the edges crumbling.
If you prepare the custard the day before, you can chill it for longer. This makes slicing even easier. Lining the tin with cling film helps when turning it out later: you simply peel off the film instead of having to scrape the custard out of the tin.
Real vanilla pod instead of vanilla sugar in the custard
We use a whole vanilla pod for the custard, not just vanilla sugar. The seeds are cooked directly in the mixing bowl and give the custard a deep, floral vanilla flavour. Vanilla sugar alone would taste much flatter.
Split the pod, scrape out the seeds and add them to the mixing bowl. You can place the empty pod in sugar afterwards and turn it into vanilla sugar. For the raspberry sauce, a sachet of vanilla sugar is enough, as the raspberries already bring plenty of flavour.
The coating determines the texture
The vanilla custard on its own is creamy but not crispy. Only the coating of flour, egg and breadcrumbs gives the slices the contrast between a soft centre and a crispy crust. Flour first, then egg, then breadcrumbs, in that order.
The flour absorbs moisture from the surface and ensures the egg sticks. The egg in turn binds the breadcrumbs firmly. If you skip a step or change the order, the coating falls off during frying.
The rapeseed oil in the pan must be hot before the slices go in. If the oil is too cold, the slices soak it up and become greasy rather than crispy. Hold a wooden skewer in the oil: when small bubbles appear around it, the temperature is right.
Raspberry sauce: sugar and lemon balance the acidity
The raspberry sauce is cooked in the Thermomix® for 8 minutes at 100°C on speed 2, then blended for 8 seconds gradually increasing to speed 8. The sugar softens the acidity of the raspberries, the lemon juice lifts the flavour. Without lemon the sauce tastes flat, without sugar it is too sharp.
The raspberry liqueur is optional. It gives the sauce an alcoholic note that pairs well with the sweet vanilla custard. If you want to make the sauce without alcohol, replace the liqueur with raspberry juice or leave it out entirely. The sauce will be slightly less complex, but still very good.
Roll in cinnamon sugar immediately after frying
The freshly fried vanilla slices are rolled in a mixture of sugar and cinnamon while still hot. This must happen straight away, while the coating is still warm. The sugar melts slightly on the surface and forms a sweet crust that sets once the slices cool.
If you let the slices cool first and then roll them, the sugar will only sit loosely on the surface. Prepare the cinnamon sugar mixture before you start frying: mix 2 tablespoons of sugar with 2 pinches of cinnamon on a plate.
Preparing ahead and serving
You can prepare the vanilla custard well in advance. The colder it is, the easier it is to work with. The raspberry sauce keeps in the fridge for 3 days. Only the frying itself needs to happen just before serving: the slices taste best fresh from the pan.
Goes well with: Vanilla ice cream, berries and coffee.
You might also like: Low-carb berry and nut quark with the Thermomix®, ready in under 15 minutes.
Serve the slices warm with the raspberry sauce. The combination of warm, crispy coating, cold vanilla custard and fruity sauce is the reason this dessert has been on our list for years.
More Thermomix® desserts: Rice pudding, pancakes, homemade vanilla sugar.
