Cherry-Poppy Seed Nudli with Vanilla Custard

Steps

• 1
  Bake the potatoes in their skins in a 220-degree oven for 40-60 minutes, depending on their size, until completely soft. Then peel them, mash them while still warm, and let them cool.
• 2
  Spread them out on a board, sprinkle most of the flour over them, salt them, and add 3 egg yolks.
• 3
  Mix into a uniform dough, but do not overwork it, as it will become rubbery and sticky.
• 4
  Form a snake about 1-2 cm in diameter from it and cut it into desired lengths, then shape them into pretty little mini nudli.
• 5
  For the custard, mix 5 egg yolks with two tablespoons of powdered sugar and the scraped seeds of the vanilla bean. Bring 2 dl of milk and 3 dl of cream to a boil in a rinsed saucepan with the vanilla bean, then slowly pour it into the sugared eggs while continuously stirring. Heat while stirring until it begins to thicken, then immediately remove from heat and cool.
• 6
  For the cherry ragout, mix the pitted sour cherries with one teaspoon of starch, sweeten them with sugar, and bring to a boil.
• 7
  Cook the nudli in hot, salted water for about 5 minutes until they float to the surface, then drain them and toss them in hot butter in a pan.
• 8
  Serve the nudli with the cherry ragout, sugared poppy seeds, and vanilla custard.
• 9
  Cut the vanilla bean lengthwise to scrape out the seeds. Do not discard the scraped bean; add it to sugar to beautifully aromatize it, or boil it in the milk for the custard. Instead of sour cherries, other fruits can be used, and instead of poppy seeds, other nuts are also perfect (e.g., almonds, hazelnuts, macadamia nuts).