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Hessian Eierkäs | Creamy, Delicate Traditional Brunch
(0)
35 min
Under an hour
Knuspr-Küche
Ein traditionsreicher hessischer Festtags- und Sonntagsbrunch, herbstlich vollendet: Fein gestockte Eier-Milch-Creme mit einem Hauch Bourbon-Vanille und Zitronenabrieb, serviert mit warmem Zimt-Zwetschgenkompott und feinem Zimtzucker. Ein samtig-cremiger Genussklassiker für gemütliche Herbsttage.
Preparation method
Preparing the Cinnamon Plums
Wash, halve, pit, and slice the fresh plums into wedges. Melt the unsalted butter in a small saucepan, stir in 30 g of the sugar and 2 g of the ground cinnamon, and let it foam briefly.
Add the plum wedges and 1 tbsp of freshly squeezed lemon juice. Simmer gently over medium heat for 6–8 minutes until the plums are tender and a wonderful syrup forms. Remove from the heat and allow to cool until lukewarm.
Preparing & Setting the Eierkäs
In a bowl, thoroughly whisk the eggs with the whipping cream, 40 g of the sugar, the Bourbon vanilla sugar, a pinch of fine table salt, and a little finely grated organic lemon zest using a whisk until the sugar is completely dissolved.
Chef's tip
Gentle temperature: The milk must not boil when stirring in the egg mixture, otherwise the Eierkäs will turn out crumbly instead of velvety and creamy. Letting it gently cook over low heat ensures the perfect texture.
Prep ahead for brunch: The Eierkäs can ideally be prepared the day before and chilled in the refrigerator overnight. Simply sprinkle with fresh cinnamon sugar before serving.
30 min
Under an hour
