Step 1

Cut half a vanilla pod lengthwise and use a knife to remove the beans. Set aside.

Step 2

Boil 1.5 cups (350 ml) of milk, together with vanilla beans and sugar.

Step 3

Whisk the remaining cold milk with egg yolks and potato flour. Add to the boiling milk, stirring quickly with a whisk, so that no lumps are formed.

Step 4

Bring to boil, then cook together for about 1 minute - stirring continuously, until the custard thickens.

Step 5

Take the Budyń off the heat and pour it into individual dessert glasses or bowls.

Step 6

Serve hot with a few drops of raspberry syrup. If it’s to be served cold, cover it immediately with cling film, so that the foil touches the custard’s surface. This way, the milk film won’t form on the top. Leave to cool, then refrigerate. Serve cold.