For the cooked curd pudding, beat the yolks, powdered sugar, vanilla sugar and lemon zest until thick and fluffy. Then stir in the curd. Beat egg whites with granulated sugar until stiff and fold into curd mixture.
Grease small molds and sprinkle with sugar and put in the freezer for about 1 hour. Fill in the curd mixture about 3/4 high and cook in a bain-marie in the oven at 180°C for about 20 minutes.
For the berry topping, puree the berries, add the powdered sugar and rum and serve with the cooked curd pudding.
Preparation Tip:
Instead of berries, you can use another fruit for the curd pudding.
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