Fresh Strawberry Pudding
Indulge in the luscious, creamy delight of Fresh Strawberry Pudding, a homemade dessert bursting with the natural sweetness of ripe strawberries. This recipe brings together the velvety texture of a milk-based custard with the fresh, fruity essence of pureed strawberries for a treat that's both refreshing and decadent. Featuring simple ingredients like whole milk, heavy cream, and a hint of vanilla extract, this pudding is gently thickened with cornstarch to achieve a flawless, spoonable consistency. A quick stovetop preparation makes it an easy, beginner-friendly dessert, while the garnish of fresh strawberries adds a touch of elegance to every serving. Perfect for summer gatherings or as a light after-dinner indulgence, this chilled pudding promises to be a crowd-pleaser. Try it today for a burst of fresh strawberry flavor in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh strawberries
- 100 grams granulated sugar
- 500 ml whole milk
- 3 tablespoons cornstarch
- 100 ml heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 50 ml water
Instructions
Wash and hull the fresh strawberries. Set aside a handful (around 100 grams) for garnishing and slice the rest into halves.
Place the halved strawberries into a medium saucepan along with 50 grams of the granulated sugar and 50 ml of water. Cook over medium heat for 5-7 minutes until the strawberries soften and release their juices.
Remove the saucepan from the heat and blend the strawberries into a smooth puree using an immersion blender or transfer to a stand blender. Strain the puree through a fine-mesh sieve to remove seeds, then set aside.
In a small bowl, whisk together the cornstarch and 100 ml of the whole milk until smooth and lump-free. This will serve as the thickening slurry for the pudding.
In a medium saucepan, combine the remaining 400 ml of milk, the remaining 50 grams of sugar, and a pinch of salt. Heat over medium-low heat, stirring frequently, until the milk is warm but not boiling.
Slowly pour the cornstarch and milk mixture into the saucepan, whisking constantly to avoid lumps. Continue cooking for 5-7 minutes until the mixture thickens and coats the back of a spoon.
Stir in the strawberry puree, vanilla extract, and heavy cream. Cook for another 2-3 minutes, stirring gently, until the pudding is smooth and fully combined.
Remove the saucepan from heat and let the pudding cool slightly. Pour the pudding into serving bowls or glasses, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and refrigerate for at least 2 hours to chill and set.
Before serving, garnish the pudding with the reserved fresh strawberries, either sliced or whole. Optionally, top with a dollop of whipped cream or mint leaves for extra flair.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 149.7 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 714 mg | 55% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
