The classic German dessert pudding is similar to custard but has its own distinct texture and flavor. With cherry season in full swing, this German Pudding Cherry Dessert is a delightful way to showcase fresh or jarred cherries. You can prepare the pudding from scratch as shown here or use a packaged pudding mix if you prefer. Sour cherries give a pleasant tart contrast, while dark red sweet cherries work well too. Many grocery stores, including discount chains, carry jars of sour cherries. Vanilla, chocolate, or cream-flavored pudding all pair nicely with the cherry sauce. Enjoy making it!
Ingredients Pudding Cherry Dessert
(4 servings)
Pudding
1 vanilla bean
500 ml milk
60-70 g (2-3 tbsp) sugar, or to taste
3 egg yolks
30 g corn starch
1 dash salt
Cherry Sauce
250 g jar sour cherries or dark sweet cherries (jar sizes vary; one full jar is often 600–700 g)
1 tbsp corn starch
1 tbsp sugar or vanilla sugar
a pinch of cinnamon
1/4 liter cherry juice (for use with fresh cherries)
German Pudding Made Easy
Cooking Instructions Pudding Cherry Dessert
Make the Pudding
– Split the vanilla bean and scrape out the seeds with the tip of a knife. Add both seeds and pod to the milk and bring just to a boil, then remove from heat and let it cool slightly.
– Remove and discard the vanilla pod.
– Whisk the egg yolks with the sugar using a hand mixer for at least 3 minutes until the mixture becomes thick and creamy.
– Add the corn starch to the egg-sugar mixture. If the blend becomes too stiff, add about 5 tbsp of the reserved milk to loosen it.
– Gradually combine the egg mixture with the warm milk, stirring constantly. Return the mixture to low-medium heat and bring it to a gentle boil, stirring frequently. Be careful: if the milk gets too hot the eggs can curdle, and you should avoid the pudding sticking to the bottom of the pan.
Optional: For a lighter texture, beat the egg whites until stiff and fold them gently into the cooled pudding.
– Pour the finished pudding into individual dessert bowls or glasses and allow to cool slightly.
Make the Cherry Sauce
– If using jarred sour cherries, drain them; if using fresh cherries, pit them and reserve the juice.
– From the drained cherries keep about 6 tablespoons of the liquid and combine it with the corn starch, whisking until smooth and free of lumps.
– Heat 1/4 liter of cherry juice (or the reserved liquid) to a boil, then whisk in the starch mixture along with the sugar and a pinch of cinnamon. Cook until the sauce thickens, adding a little more dissolved starch if needed to reach the desired consistency.
– Stir the cherries into the warmed sauce and heat gently for 1–2 minutes so the fruit warms through without breaking apart.
Spoon the warm cherry sauce over the pudding just before serving.
TSCHIBO – The popular Classic German Coffee