Knead room-warm butter with flour to form a dough. Put the milk with the butter-flour dough in a saucepan and make it into a porridge.
Then cool a little bit and gradually mix in the yolks. Season lightly with salt. Slightly overcool the base mixture and divide it between 2 baking bowls. Stir in a quantity of Nutella. Butter 4 water bath molds incl. lids and sprinkle with sugar.
Whip the egg whites with sugar and cornstarch flour to egg whites and gently fold into both masses. Fill alternately into the water bath molds (2/3 high) and close with the lid.
Cook in a water bath (saucepan with lid) or possibly in a steamer for about 20 minutes.
Whisk the raspberries, season with lactose and strain.
Remove the pudding from the steam, carefully open the lid and turn it out. Serve with the raspberry sauce and vanilla ice cream.
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