Vanilla Pudding (with Difference)

1. Well, for me it is so that pudding brings back childhood memories – my memory is that of grandma and her cozy little kitchen and the old stove on which she always cooked pudding for dessert. Today I cook it and it’s a lot easier than some might think. Pudding can be made in many variations (chocolate-fruit-with egg whites-with cream, etc.). Even cooked pudding tastes much better than the finished product with additives.
2. Slowly heat the milk and / or cream in a saucepan. Divide the vanilla pod and scrape out the pulp. Add to the pot. In a bowl, stir the starch with a little water until smooth. Add the starch to the milk that has meanwhile boiled, stirring constantly, and turn the heat to medium. Sugar and the egg yolk are now quickly mixed in. As soon as these ingredients are added, bring the pudding to the boil again (stirring constantly) and remove it immediately from the heat. Fill into bowls and let cool.
3. As in my example, I made the pudding a little festive with a little decoration and the special shape.
4. Rinse the mold with cold water. Pour in some pudding – then put a biscuit on top and press something on. Put a cherry in the middle of the mold >>> Pickled cherries according to “Amarena Style” >>> and fill up with pudding again. Let cool and then fall out of the molds. Brush with a powdered sugar glaze – cherry on top – done. Serve pickled raisins in a bowl as an addition. It’s already a Christmas dessert. 🙂

Tips to cook the pudding

1. If something goes wrong 🙂 you can use this to help yourself a little. I’ll list = 1. Pudding without burning is easy to achieve if the pot is greased with a little butter beforehand or the bottom is covered with water. 2. Skinless pudding is obtained by simply covering it with cling film airtight and allowing it to cool. 3. Immediately after the pudding has been cooked, pour into one or more bowls, then sprinkle with a little sugar and cover and let cool. 4. The pudding has lumps and can still be saved because if you pass it through a sieve while it is still hot and then boil it up again with some warm milk. You get a particularly creamy pudding if you mix it with quark in a ratio of 1: 1 after cooling. You can sweeten the quark with a little vanilla sugar. 6. For the pudding overturn, the molds (the bowls) should be rinsed with cold before filling. 7. After cooling, simply dip the molds briefly in hot water and turn the pudding out.

Bon appetit and culinary greetings your Biggi ♥