Vanilla Cream with Cranberry Compote

For the vanilla cream, stir about 50 ml of milk with the custard powder until smooth. Bring 300 ml of milk to the boil, add sugar and stir in the mixed custard powder and bring to the boil.

Remove from heat and stir in 300 g vanilla yogurt.

Fill 4 glasses about half full, pour 2 tablespoons of cranberry compote over each and pour the remaining vanilla cream on top. Garnish with the remaining yogurt and cranberry compote.

Preparation Tip:

You can also make the vanilla cream with other compote.

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