For the custard, mix about 300 ml of milk with the egg yolks and custard powder until smooth. Bring the remaining milk to the boil with the granulated sugar.
As soon as the milk boils, whisk in the egg yolk custard mixture. Bring to a boil briefly. Stir well and pour into 6 small pudding molds. Allow to cool.
For the raspberry sauce, puree the raspberries together with the powdered sugar and pass through a sieve.
Spread the slightly overcooled pudding in the mold and serve with the raspberry sauce.
Preparation Tip:
Lukewarm pudding can develop its fine aroma almost better than too cold. If the pudding is to be turned, it must be chilled a little longer (preferably in the freezer).
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