Pyre with Vanilla Sauce

Roughly chop the hazelnuts and caramelize with 20 g sugar in a frying pan. Remove from the frying pan, cool on a baking board and chop again. Peel and core the apples and cut into hazelnut-sized pieces. Caramelize in a frying pan with a tiny bit of butter and 20 g of sugar. Add the raisins and caramelize them as well. Mix the eggs with 0.7 liters of milk, add the cinnamon, vanilla sugar and 100 g of sugar.

Cut the Striezel into small slices and arrange them in a fan shape in a buttered gratin dish. Put the raisin apples and hazelnuts between the slices and pour the egg-milk mixture over everything. Bake the pile in the oven at 180 °C for about 45 minutes.

For the vanilla sauce, cut open the vanilla pods and squeeze out the pulp. Boil the remaining milk, add the vanilla pulp and remaining sugar. When the milk boils, whisk in the yolks. Continue whisking until the liquid begins to thicken. Then remove the saucepan from the heat and continue stirring until the saucepan has released all its temperature. Bring the vanilla sauce to the table.

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