The classic German dessert is pudding which is a kind of custard but not quite the same. Because it’s cherry season I am featuring a German Pudding Cherry Dessert that you can make using Dr Oetker pudding from the package or make it from scratch. Use sour cherries or fresh dark red cherries. Trader Joes and/or Aldi carry the sour cherries. Suitable pudding is vanilla, chocolate or cream flavor. Happy Cooking!
(4 servings)
Pudding
1 vanilla bean
500 ml milk
60-70 g (2-3 tbsp) sugar (or to taste)
3 egg yolk
30 g corn starch
1 dash salt
Cherry Sauce
250 g jar sour cherries or regular dark cherries (1 jar is about 600-700g)
1 tbsp corn starch
1 tbsp sugar or vanilla sugar
some cinnamon
1/4 liter cherry juice for fresh cherries
Make the Pudding
– Remove seeds of vanilla bean with a pointy knife. Place bean and seeds into the milk, and bring to a boil. Let cool off a bit.
– Remove the vanilla bean.
– Mix egg yolk with powdered sugar; with a hand mixer beat for at least 3 min until it is thick and creamy,
– Add the starch. If it should be too thick add 5 tbsp of the milk to make it more liquid.
– Combine egg cream with milk, stir frequently and bring to a boil on low-medium heat. Attention! The milk should not get hot otherwise the eggs will get flaky. The milk should also not stick to the bottom of the pan.
Optional: Beat the egg whites until very firm and fold with a spoon into the cooled off pudding.
– Pour pudding in dessert bowls or glasses.
Make the Cherry Sauce
– Drain sour cherries. Fresh cherries must be de-pitted.
– Keep the liquid and remove 6 tbsp liquid from the drained cherries, and combine with starch. Use cherry juice for fresh cherries.
– Mix well, shouldn’t have any clumps.
– Bring 1/4 liter of cherry juice to a boil, and add the starch mix with sugar and cinnamon. It should have thickened. If not add some more starch dissolved in juice.
– Add the cherries to the sauce and warm for 1-2 minutes on low heat.
Place cherry sauce on top of the pudding.
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