Fresh Strawberry Pudding recipe
This silky strawberry custard is rich, creamy, and bursting with fresh berry flavor! Enjoy it as a warm dessert, a chilled pudding, or an ice cream base for homemade strawberry ice cream. 🍓✨
Ingredients
- 2 cups fresh strawberries hulled and halved (about 1 pound)
- 1 tbsp fresh lemon juice
- 3 tbsp unsalted butter
- ¾ cup granulated sugar adjust based on strawberry sweetness
- ½ cup heavy cream
- 1 cup whole milk
- 3 tbsp cornstarch
- 2 large egg yolks
- 1 tsp vanilla extract
- ¼ tsp almond extract optional but recommended
Instructions
1️⃣ Cook the Strawberries:
- In a saucepan, heat strawberries, lemon juice, and 2 tbsp of sugar over medium heat.
- Cook until the strawberries soften and break down, about 5–7 minutes.
- Blend until smooth and set aside.
2️⃣ Make the Custard:
- In a separate bowl, whisk cornstarch, egg yolks, and ¼ cup of milk until smooth.
- In a saucepan, heat the remaining milk, heavy cream, and sugar over medium heat until warm (but not boiling).
- Slowly whisk the warm mixture into the egg yolk mixture (tempering the eggs).
3️⃣ Combine & Thicken:
- Return everything to the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in butter, vanilla, and almond extract.
4️⃣ Chill & Serve:
- For custard: Pour into a bowl, cover, and chill for at least 2 hours.
- For ice cream: Chill overnight, then churn in an ice cream maker.
Notes
💡 Pro Tip: Adjust sugar based on your strawberries’ sweetness. Add a splash of Grand Marnier for extra depth!
🥶 Storage:
- Custard: Keep in an airtight container in the fridge for up to 4 days.
- Ice Cream Base: Store for 24 hours before churning.