Strawberry Pudding
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 Spatula
- 4 Serving glasses or bowls
- 1 plastic wrap
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Place the strawberries and 1/4 cup of sugar in a medium saucepan over medium heat.
- Cook for 5 minutes until the strawberries release their juices and soften.
- In a small bowl, mix the cornstarch and 1/4 cup of water until smooth.
- Add the cornstarch mixture to the strawberries and stir well.
- Cook for another 2 minutes until the mixture thickens.
- Remove the saucepan from heat and let it cool slightly.
- In another saucepan, heat the milk and remaining sugar over medium heat.
- Stir continuously until the sugar dissolves and the milk is warm.
- Slowly whisk the strawberry mixture into the warm milk.
- Add vanilla extract and salt, stirring until well combined.
- Pour the mixture into serving glasses or bowls.
- Cover each with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours or until set.
Notes
For best results, use ripe and fresh strawberries to maximize flavor. You can garnish the pudding with whipped cream or fresh mint leaves before serving for added taste and presentation. Adjust the sugar level according to the sweetness of the strawberries, and ensure the cornstarch is fully dissolved in water to avoid lumps in the pudding.
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