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.
Homemade Strawberry Pudding
Ingredients
- Strawberry Sauce:
- 1/2 lb strawberries
- 1/4 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
Instructions
- 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 1/2 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 1/2 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.)
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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Lesley
June 14, 2018 at 12:55 pmDo you know if this recipe will work without heavycream- I just went strawberry picking and have everything except that, could I sub with whole milk? Or do you think it will curdle w/out the cream?
lyuba
July 10, 2018 at 2:08 pmI’m so sorry for the late response, Lesley!
Well whole milk is not as thick and fatty as cream and may not result in a thicker/richer pudding. But, You can add a little more flour or corn starch and that will take care of the thicker pudding. I would probably only add another 1/2 tablespoon of corn starch and remember to add it to cold liquid. (To add it to hot liquid, mix corn starch separately with a little cold milk first and then stir it into the hot liquid.)
I hope it works out well!
Sharona
January 13, 2019 at 3:55 pmIs the flour quantity correct? I just made this for my daughter who loves strawberries and needs to put on some weight, and it genuinely looks like cake batter rather than pudding. I make pudding pretty often, but thought this one would be more fattening.
The flavor is ok, a little too mild for her tastes. Perhaps it’ll be stronger when properly chilled.
Emmi
January 23, 2019 at 5:33 pmCould this recipe be made omitting the eggs and the flour ?
Creating pot de creme is a nice idea, but I’m curious about why so much flour.
Flour and egg is not absolutely necessary to make a thick flavorful pudding.
I make eggless puddings all the time.
I’ve also done my share of making pot de creme such as this recipe states, which is specifically to temper the eggs prior to returning to main mixture to then cook the eggs for flavor, texture, and such.
Might I also suggest, adding McCormick Pure Strawberry Extract to this, to deepen the Strawberry flavor throughout the pudding. Looks awesome.