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Fresh Strawberry Pudding

A serving of strawberry pudding with whipped cream and fresh sliced strawberries.
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Ingredients

  • 14 ounces washed and hulled strawberries (from about 1 quart), plus more for serving
  • 1 teaspoon fresh-squeezed lemon juice
  • 3/4 cup (150 grams) granulated sugar (see notes for sweet strawberries)
  • 1/4 cup (28 grams) cornstarch 
  • Pinch 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. In a blender or food processor, purée the strawberries and the lemon juice.
  2. In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, and salt. Whisk in the milk, cream, eggs, yolks, and strawberry purée until fully combined. 
  3. Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a spatula to scrape up any thickened pudding in the edges of the pan, until the pudding has completely thickened and large bubbles are forming, about 8 minutes.
  4. Remove from the heat and immediately pour the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of cooked egg and strawberry seeds.
  5. Whisk the butter, vanilla, and almond extract into the pudding until fully combined.
  6. Pour the pudding into a serving dish or individual dishes. Place a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Let cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight. 
  7. Serve the pudding chilled, with fresh strawberries and whipped cream for garnish, if desired.

Notes

This recipe was developed using regular grocery store strawberries, which aren't always super sweet. If you have amazing, perfectly ripe, sweet strawberries, you can reduce the amount of sugar in the pudding to just ½ cup.

Pudding will stay fresh for 1-2 days in the refrigerator, but it's best served within 24 hours of making.

This recipe has the perfect amount of cornstarch for a soft pudding, but if you want to use it to make a pie or any other dessert, add a tablespoon or two of cornstarch to the recipe. 

This pudding originally first appeared as featured in this Strawberry Cream Pie recipe. That pie was recently updated to a brand new recipe. 

Find it online: https://everydaypie.com/strawberry-pudding/