1teaspoonvanilla bean paste or pure vanilla extract
2 1/2tablespoonscorn starchadd an extra tablespoon for a thicker consistency.
2cupssweet frozen cherriesa mixture of dark and red cherries
1teaspoonfresh lemon juice
¼cupwater+ 2 tablespoons corn starch
In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
Add both sugars and vanilla.
Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted.
In a small bowl, whisk together the remaining half and half with the cornstarch.
Slowly add the cornstarch mixture to the half and half whisking constantly.
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.)
In a medium size sauce pan over medium low combine cherries, sugar, water, lemon juice, and sea salt.
Split vanilla bean length-wise and scrape seeds from pod, place pod and seeds into sauce pan.
Cook 2 minutes then remove cherries to thicken sauce.
In small bowl combine water and cornstarch, turn heat to medium high, bring juice to gentle simmer.
Whisking constantly add cornstarch ⅓ at a time- until reaches desired thickness. It should coat the back of a spoon.
Continue cooking and stirring for 1-2 minutes until the cloudy appearance clears from the starch.
Remove from heat, remove vanilla bean pods, return cherries to pan, gently stir to coat.
Let cool and swirl through the pudding.
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