Carla Hall's Sour Cherry Pudding Pops
Pudding Fruit Pops
Sour Cherry Pudding Pops Recipe: Tart cherries provide a nice contrast to the sweet pudding.
- For the Sour Cherry Compote:
- 1 cup pitted Sour Cherries (chopped)
- 1 Lemon (zest and juice)
- 1/4 cup Water
- 3 tablespoons Sugar
- For the Pudding:
- 2 tablespoons Butter
- 1/2 cup Granulated Sugar
- 1 cup Heavy Cream
- 1/2 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1/4 teaspoons Salt
- 3 Egg Yolks (room temperature)
- 2 tablespoons Corn Starch
The Dueling Dessert Challenge - 1
Liquid Measuring Cup
Measuring Cup (set)
2 tablespoons Butter
1/2 cup Granulated Sugar
1 cup Heavy Cream
1/2 cup Whole Milk
1 teaspoon Vanilla Extract
1/4 teaspoons Salt
For the Pudding: In a medium sauce pot, melt butter over medium heat and cook, undisturbed until the milk solids turn a light golden color. Remove from heat and swirl the pan gently. Add 1/3 cup sugar, cream, milk, vanilla and salt and return to the heat.
3 Egg Yolks (room temperature)
2 tablespoons Corn Starch
Meanwhile, whisk together the egg yolks, remaining sugar and cornstarch until pale and doubled in volume. Once the cream mixture begins to simmer remove from heat and slowly pour 1/3 of the mixture into the eggs while whisking constantly to avoid curdling.
Return the pot to the heat and whisk in the egg mixture. Cook over medium heat, stirring constantly. Bring the mixture up to a simmer and cook about 4 minutes, until the mixture coats the back of a wooden spoon. Remove from heat and pour into an 8-inch round cake pan. Place in the fridge and allow to chill for 2 hours.
1 cup pitted Sour Cherries (chopped)
1 Lemon (zest and juice)
1/4 cup Water
3 tablespoons Sugar
For the Sour Cherry Compote: In a small saucepot over low heat, combine the sour cherries, lemon, and water. Cook until mixture has thickened and cherries have softened, about 10 minutes. Sweeten with sugar, if needed. Allow to cool completely.
To assemble the pops, transfer compote to a medium bowl. Fold in 1/4 of the pudding but do not incorporate, the pudding and compote should be swirled. Carefully pour mixture into small wax cups and insert popsicle sticks. Freeze until set, about 2 hours. To serve, run cups briefly under lukewarm water and slide the pops out of the cups.
1. Brown the butter before incorporating into the pudding to add a nice nutty flavor.
2. The cornstarch will help prevent the pudding from curdling.
3. To create streaks of cherry compote in the pops, do not over stir the compote in the pudding.