Homemade Strawberry Pudding

• Vegetarian

• Produce

  • 1/2 lb Strawberries

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Corn starch
  • 1/2 cup Flour
  • 3/4 cup Granulated sugar, White
  • 1/8 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Heavy cream
  • 1 1/2 cups Whole milk

Found on willcookforsmiles.com

Description

Ingredients

• Strawberry Sauce:
• ½ lb strawberries
• ¼ cup white granulated sugar
• 1 tsp vanilla
• 1 tsp fresh lemon juice
• Pudding:
• 1½ cups of whole milk
• ½ cup heavy cream
• 1 tsp vanilla extract
• ½ cup flour
• 2 Tbsp corn starch
• ⅛ tsp salt
• ½ cup of white granulated sugar
• 2 egg yolks

Directions

• To prepare strawberry sauce:
• Chop strawberries and add them to a small sauce pot, heating over medium heat.
• Add sugar, vanilla and lemon juice. Stir well.
• Cover and cook for about 15 minutes, stirring often.
• Use your immersion blender to puree strawberry mixture. (If you dont have an immersion blender, use a regular blender or a food processor.)
• Set aside. (It should make a little more than ½ cup of strawberry sauce.)
• To prepare pudding:
• In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla extract to 160 degrees. Stir well.
• Combine flour and cornstarch in a medium mixing bowl, stir until all incorporated and set aside.
• In a large metal mixing bowl, whisk egg yolks, salt and sugar.
• Very slowly, while constantly stirring, pour ½ cup of milk mixture into the eggs.
• Pour in another ½ cup of milk mixture, very slowly, keep whisking.
• Slowly, whisk in dry ingredients.
• Pour mixture from the mixing bowl back into the sauce pot, slowly whisking constantly. Whisk a little faster if you see any clumping while the mixture thickens.
• Cook over medium heat, slow-stirring constantly, until mixture is thick (dont be concerned that mixture will look too thick because you will be adding strawberry sauce).
• Remove from heat and add ½ cup of strawberry sauce. Whisk until completely combined. If the pudding still looks a little thick, add a little more strawberry sauce.
• Let pudding cool to room temperature.
• Transfer into a container with an air-tight lid and refrigerate until completely cold, at least 4 hours. (You can also use a bowl and saran wrap.)