The cherry pudding

Let soften in cold water the isinglass.

Meanwhile, place the egg yolks in a bowl: combine the flour and blend, stirring well with a wooden spoon to dissolve any lumps.

Boil the milk with the vanilla and sugar, then pour a little at a time to the mixture beating with a whisk.

When everything will be well diluted, pour it into a saucepan and place over low heat.

continue stirring and allow it on the stove until going back to boil.

Immediately remove the custard from the heat and add the isinglass which have wrung.

Stir until it is completely dissolved, then add the cherries, well drained from the syrup, and mix.

Let cool and meanwhile whip the cream: when the mixture is fully incorporated the cold cream gently so as not to dismantle it.

Wet pudding mould scannellate and rovesciatevi walls in the compound, drawing surface with the back of a spoon.

Put in refrigerator for 3 hours.

When serving dip the mold for a few seconds in boiling water, dry it and turn it upside down on the serving dish, extracting the ' pudding with cherries.