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Chocolate Pudding with Vanilla Sauce Recipe

German Chocolate Pudding recipe homemade!

Chocolate Pudding with homemade Vanilla Sauce is called Schokoladenpudding mit Vanillesoβe in Germany. Chocolate pudding is one of the standard desserts in my family. 

This dessert can be made with either Dr. Oetker’s chocolate pudding and vanilla pudding or the more readily available products from Jell-O. Either way, I’m sure you’ll find it all delicious. …Oma

Ingredients for Dr. Oetker chocolate pudding

  • 2 Packages of Dr. Oetker Chocolate Pudding
  • 6 tablespoons of sugar
  • 1000 ml (33.81 oz) of whole milk
  • 2 egg yolks
  • 2 egg whites

Ingredients for Dr. Oetker vanilla sauce

  • 1 package of Dr. Oetker Vanilla Pudding
  • 4 tablespoons of sugar
  • 1000 ml (33.81 oz) of whole milk

Chocolate Pudding with Vanilla SauceIngredients of chocolate Jell-O pudding

  • 2 packages (96 g—3.4 oz) of Jell-o chocolate pudding and pie filling
  • 940 ml (31.78 oz) of whole milk
  • 2 egg yolks
  • 2 egg whites

Ingredients for vanilla Jell-O sauce

  • 1 package (85 g—3 oz) of Jell-o vanilla pudding and pie filling
  • 940 ml (31.78 oz) of whole milk

Preparation of chocolate pudding:

Separate the egg yolks from the egg whites with an egg separator. Beat the egg whites with a handheld electric mixer until stiff. Rinse out the pan you are using (it helps keep the pudding from sticking to the pot.) Prepare the chocolate pudding as described on the packages while continuously stirring. With the pudding still is on the stovetop, add the two egg yolks while still stirring.

[Click pictures to enlarge.]

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Remove the pudding from heat, pour it into a bowl, add the stiff egg whites. Mix it together with an electric handheld mixer until it is thoroughly worked into the pudding. The eggs will make the texture of the pudding lighter almost like a mousse.

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Pour the pudding into a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that can develop on the pudding’s surface. After the pudding has chilled in your refrigerator, remove the plastic wrap.

If you wish to give your pudding a decorative shape, try using a silicon fluted baking pan. (See below.) Wash it out with cold water and don’t dry it. Fill it with the pudding. Rinse your cellophane wrap with water and add it on top. After the pudding has had time to chill, remove the wrap and the pudding can be easily removed from the mold and onto a plate.

IMG_4634 Make a Pudding Mold

Preparation of vanilla sauce:

make the vanilla sauce

Using American Jell-O Pudding:

Pour 2 cups of milk in a saucepan. Bring to medium heat. Mix one package Jell-o Pudding Mix. Heat contents to a full boil, while stirring continuously. Remove saucepan from heat. While stirring, add two cups of cold milk. Pudding should be much cooler and no skin will build up. Place in the refrigerator to chill.

Using German (Dr. Oetker) Pudding:

Preparation is the same as the American Jell-O pudding, except that before cooking, add 4 heaping tablespoons of sugar to the milk and powder. 

Serve the pudding cold and pour the chilled vanilla sauce over it. DONE!

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Red Berry Compote

Red Berry Compote Recipe with Vanilla Sauce

Red Berry Compote

Red Berry Compote is called Rote Grütze in Germany.

Ingredients for red berry compote:

You can use any combination of berry fruits to your likes or just use my combination with a total weight of fresh fruit of 2515 g (5.5 lbs).

  • 550 g (19.4 oz) of red raspberries
  • 380 g (13.4 oz) of blueberries
  • 310 g (11 oz) of black berries
  • 750 g (26.4 oz) of strawberries
  • 340 g (12 oz) of bing cherries in a jar
  • The seeds from 1 pomegranate—170 g (6 oz)
  • 350 ml of cherry juice (12 oz)
  • 4–6 tablespoons of sugar
  • ½ cup of cherry juice
  • 6–8 tablespoons of corn starch for thickening
  • 3 tablespoons of cherry brandy

Total weight of fresh fruit 2515 g (5.5 lbs) makes about 2250 ml (76 oz)

NOTE: Ingredients for this recipe is for a double portion, which can easily divided in two.

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Preparation of red berry compote:

Wash all the fruits and place in a big pot. Take 1/2 cup of the cherry juice and put it aside. Add the rest of the juice to the fruits and add sugar to it. Mix and bring it to a boil. Let it cook for about 5 minutes while stirring from time to time. Remove from stovetop.

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Pass the fruit through a sieve or use a food mill. Add cherry brandy to it and bring it to a boil again. Add corn starch to the 1/2 cup of cherry juice and mix it with a fork until it is dissolved. While stirring the fruit pour the corn starch mixture to it for thickening.

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If you would like to make the red berry compote thicker, just mix in 1–2 tablespoons of orange juice along with one or two more tablespoons of corn starch until you have reached your desired consistency. Pour the red berry compote in a bowl, cover, and let it chill in the refrigerator. You can serve it either with whipped cream or, as I prefer, with vanilla sauce.

Serving Red Berry Compote

 

Ingredients for Vanilla Sauce:

  • 1 package of Vanilla Jell-o-brand Cook & Serve Pudding
    4 cups of milk

OR

  • 1 package of “Dr. Oetker Pudding Powder Vanilla” (Available in select markets or on Amazon.com)
  • 4 cups of milk
  • 4 heaping tablespoons of sugar

Preparation American Jell-o Pudding:

Pour 2 cups of milk in a saucepan at medium heat. Mix one package Jell-o pudding mix. Bring contents to a full boil while stirring continually. Remove saucepan from heat. While stirring, add two cups of cold milk. Sauce should be much cooler and ready to serve. DONE!

Preparation German Pudding:

Preparation is the same as the American Jell-o Pudding, except that you add 4 heaping tablespoons of sugar to the milk and powder, before cooking.

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