Divine homemade strawberry pudding. It’s easy to make and has endless possibilities for dessert options.
It’s been a couple of weeks of me cooking in my new kitchen and I gotta confess that I messed up 5 recipes already. Two of them were completely excusable because I was working on creating new recipes, but the other three…big fat fail for me. I still have no idea how in the world I could mess up pâte à choux three times in a row. Yeap, three times in a row, I made my usual recipe, the exact same way I always make it, and it was so wrong each and every time. Finally, I gave up and will try another day.
The reason I was making pâte à choux is because I wanted to make strawberry eclairs filled with this awesome pudding. After three failed attempts, I decided to try another day and made some other desserts instead. This pudding has so many possibilities, it’s fantastic. I made some doughnuts and filled them with this pudding. I made a strawberry version of banana pudding, and some other treats.
Everything (except for the pâte à choux) came out wonderfully. Strawberry pudding was actually one of the two recipes I had to scrap while I was creating it. Turns out, if you add strawberry sauce at the wrong time, it will curdle the milk/heavy cream mixture. My original thought was to add strawberry sauce while I was still heating the milk, but that turned out to be a very bad idea. So I started the recipe over and added strawberry sauce to the prepared pudding. It came out perfectly. I made this recipe again the next day and it came out even better.
- Strawberry Sauce:
- ½ lb strawberries
- ¼ cup white granulated sugar
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- 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
- 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 don't 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 (don't 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.)
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