Make the thick milk with the cinnamon and brown bread (pumpernickel) about 60 min. Beat well, because the milk curdles quickly. Remove the cinnamon stick. Whisk the whipping cream with the sugar and egg yolks and add to the hot soup while stirring.
Serve immediately! Info: This soup was often served on summer day evenings, when it was found that the milk had soured and thickened from the heat. However, Plundermilch was just as often prepared as a cold dish.
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