This is another typical German dish, a dessert made from vanilla custard, whipped cream and chocolate, spiced with a bit of rum. It’s a traditional wedding dessert in some parts of Germany, and just a delicious pudding in my part. The translation means “Cream for the Lord”. There’s also a Cream for the Lady (Damencreme), which is made which chocolate custard, cream and white chocolate, but for some reason it’s less popular.
I have no idea why those two desserts are called what they’re called, my theory is to mess up the wedding clothes as much as possible. Dark custard for the white dress, light custard for the black suit.
Whatever the origin, it’s a dessert that’s really popular and often made in huge amounts for celebrations of all kinds, be it Christmas dinner, Easter lunch or birthday parties.
I made a double batch of custard because I needed some for german buttercream to fill the Frankfurter Kranz, and used the rest to make this Herrencreme.
For 4-6 portions, you need:
for the custard:
- 500g milk
- 1 package vanilla custard powder (37g)
- 40g sugar
to finish the dessert:
- 200g whipping cream
- 100g (dark) chocolate (chips, flakes, chunks, what you like)
- 1 Tbsp rum
- decoration of choice (I used amicelli waffle rolls and chocolate covered coffee beans)
Cook the custard according to the package’s instructions. Pour it into a flat dish and cover the surface with clingfilm. Let it cool completely. You can made the custard a day in advance.
Whip the cream to stiff peaks. Whip the cold custard with the rum until it’s smooth. Then fold in the cream and the chocolate.
Fill the pudding into nice jars or small bowls and decorate them to your heart’s content. Keep cold until serving.