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Fresh Strawberry Pudding Recipe

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★★★★★

4.8 from 50 reviews

This Fresh Strawberry Pudding is a creamy and luscious dessert made with pureed fresh strawberries, rich cream, and eggs, gently cooked on the stovetop until thick and velvety. Enhanced with vanilla and almond extracts, this pudding is smooth and vibrant, perfect served chilled with extra fresh strawberries and whipped cream for a delightful treat.

Ingredients

Scale

Main Ingredients

  • 14 ounces washed and hulled strawberries (about 1 quart), plus more for serving
  • 1 teaspoon fresh-squeezed lemon juice
  • 3/4 cup (150 grams) granulated sugar (adjust if strawberries are very sweet)
  • 1/4 cup (28 grams) cornstarch
  • Pinch of salt
  • 1 cup (227 grams) whole milk
  • 1/2 cup (115 grams) heavy cream
  • 2 large eggs
  • 2 large egg yolks
  • 2 tablespoons (30 grams) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  1. Puree Strawberries: In a blender or food processor, purée the washed, hulled strawberries along with the fresh lemon juice until smooth, to infuse bright strawberry flavor in the pudding base.
  2. Combine Dry and Wet Ingredients: In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, and salt. Add the milk, heavy cream, eggs, egg yolks, and the strawberry purée, whisking well until the mixture is fully combined and smooth.
  3. Cook the Pudding: Place the pot over medium heat. Stir constantly with a whisk, occasionally using a spatula to scrape the sides and bottom, cooking until the pudding thickens fully and large bubbles appear, about 8 minutes. This prevents lumps and ensures even thickening.
  4. Strain the Mixture: Remove the pot from heat and immediately pour the pudding through a fine-mesh strainer into a clean bowl. Use a spatula to press the pudding through, separating out any cooked egg bits and strawberry seeds for a smooth texture.
  5. Add Flavor and Butter: Whisk the unsalted butter, vanilla extract, and almond extract into the warm pudding until completely melted and combined, adding richness and aroma.
  6. Chill the Pudding: Transfer the pudding into a serving dish or individual bowls. Cover the surface with plastic wrap directly on top to prevent skin from forming. Allow it to cool to room temperature before refrigerating for at least 3 hours or overnight to set fully.
  7. Serve: Once chilled, serve the pudding with fresh strawberries and optional whipped cream for garnish, enhancing the freshness and creaminess.

Notes

  • Adjust sugar amounts depending on the sweetness of your strawberries to avoid overly sweet pudding.
  • Whisking constantly during cooking is crucial to prevent lumps and ensure smooth pudding.
  • Straining the pudding results in a silky, seed-free texture.
  • Using plastic wrap directly on the surface prevents a skin from forming on the pudding.
  • For best flavor and texture, chill the pudding overnight.

Keywords: strawberry pudding, fresh strawberry dessert, creamy pudding, stovetop pudding, vanilla almond pudding

Find it online: https://cookcrisis.com/fresh-strawberry-pudding-recipe/