Homemade Cherry Pudding
Delicious vanilla pudding with a cherry topping.
Homemade Cherry Pudding
Ingredients
Pudding
- 2 1/2 cups half and half
- 1/2 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 2 1/2 tablespoons corn starch add an extra tablespoon for a thicker consistency.
Topping
- 2 cups sweet frozen cherries a mixture of dark and red cherries
- 2 tablespoons sugar
- ¼ cup water
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- 1 vanilla bean
- ¼ cup water+ 2 tablespoons corn starch
Instructions
Pudding
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In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
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Add both sugars and vanilla.
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Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted.
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In a small bowl, whisk together the remaining half and half with the cornstarch.
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Slowly add the cornstarch mixture to the half and half whisking constantly.
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Continue cooking until the mixture has thickened and coats the back of a spoon. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.)
Topping
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In a medium size sauce pan over medium low combine cherries, sugar, water, lemon juice, and sea salt.
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Split vanilla bean length-wise and scrape seeds from pod, place pod and seeds into sauce pan.
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Cook 2 minutes then remove cherries to thicken sauce.
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In small bowl combine water and cornstarch, turn heat to medium high, bring juice to gentle simmer.
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Whisking constantly add cornstarch ⅓ at a time- until reaches desired thickness. It should coat the back of a spoon.
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Continue cooking and stirring for 1-2 minutes until the cloudy appearance clears from the starch.
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Remove from heat, remove vanilla bean pods, return cherries to pan, gently stir to coat.
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Let cool and swirl through the pudding.
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Refrigerate
