Showing posts with label Sneeuwpudding (Dutch Cornstarch Pudding). Show all posts
Showing posts with label Sneeuwpudding (Dutch Cornstarch Pudding). Show all posts


 It's no secret that we're a country set on dairy. A quick glance at the table of content from a random Dutch cookery book I pulled off the shelf puts us at over 200 different recipes for pap, pudding, vla and other dairy based dishes - easily. Well, and who can blame us? With so many dairies, and dairy cows, it's no wonder milk and its derivatives are a solid base on which we rely. 

I also believe we like these kinds of dairy dishes because they are easy to make, versatile, and look good at a breakfast table, after a big meal, or as a treat in between. Furthermore, they provide a great last-minute resource for unannounced visitors, surprise mee-eters (people who stay for dinner but who you had not counted with), or for a sudden attack of the munchies. Even better yet, you probably have most of the ingredients already! 

Today's dessert is called sneeuwpudding, snow pudding, a reference to its milky white appearance. I love the fact that it is in itself satisfying enough, but is at the same time a blank canvas for your own interpretation. As we're gearing up towards Christmas, I outfitted the sneeuwpudding with green and red cherries, but you can do the same with chocolate, fresh or dried fruit, or experiment with different colors. This is however a pudding that is best eaten the same day, as the cornstarch tends to release liquid after being a night in the fridge, which causes the pudding to "weep". It doesn't alter the flavor, but it doesn't look as appetizing. 

So, give it a go! 


3 cups (750 ml) milk

3/4 cup (100 grams) cornstarch

4 egg whites (4 oz/120 grams) - if possible, use pasteurized

1/2 cup (100 grams) sugar, keep one tablespoon separate

2 teaspoons vanilla, clear if possible

Pinch of salt

Strip of lemon peel

12 red cherries, chopped - keep 2 red cherries aside

12 green cherries - keep 2 green cherries aside

Optional: cookies to decorate

Rinse your pudding mold (should hold approx. 6 cups/1.5 liter) with cold water, and set it in the fridge until you are ready to use it. 

Toss the chopped cherries with the tablespoon of sugar so that all sticky sides are coated. 

Stir half of the milk into the cornstarch and whisk out all the lumps. In a heavy bottomed sauce pan, heat the rest of the milk with the sugar, the strip of lemon peel and the pinch of salt. As the milk warms up, add in the cornstarchy milk and stir it together. Heating milk can be tricky, and often a brown layer will set on the bottom of the pan - you may want to use a silicon spatula to continue to stir the milk, or a wooden spoon, and not stir too vigorously. It's better to bring to a boil low and slow. 

In the meantime, whip the egg whites until they form stiff peaks. As the milk begins to boil, it will thicken into a thick paste. Continue to stir and cook for two to three minutes, then remove the lemon peel, and add the vanilla. If you can draw a groove into the paste with your spoon, and it does not immediately fill back in, it's done. Pull the pan from the stove. Fold in the beaten egg whites. Take the pan back to the stove, and give the sauce a few more folds, and finally add in the chopped cherries. 

Rinse the pudding mold again with cold water, and pour in the pudding. Set aside to cool, then refrigerate. If the exposed pudding is cool to the touch, cover it with a piece of plastic film to avoid drying out. 

Let it set in the fridge for at least 4 hours. When ready, remove the plastic, and turn over the mold onto a prepared plate. Halve the cherries you kept aside and cookies (optional) and decorate to your liking. 

Serve cold, and eat the same day. Serves 8.