Use the season's fresh strawberries and not a box to make homemade strawberry pudding. A sweet and slightly tangy dessert that's full of strawberry flavor.
200grams (7 ounces)fresh strawberries,rinsed, hulled, and coarsely chopped
⅓cupsugar
2largeegg yolks
2Tablespoonscornstarch
pinchsalt
1 ½cupsmilk
1teaspoonvanilla
whipped creamoptional, for garnish
sliced strawberries, fresh mint or basiloptional, for garnish
Instructions
Toss chopped strawberries and sugar together in a medium saucepan. Allow to sit for at least 10 minutes, until juice begins to form in the pot. Turn heat on to medium-high, and cook until strawberries soften, and the juice begins to reduce, about 5-7 minutes. Puree with an immersion blender, or transfer to a blender to puree.
While you're waiting for the strawberries to cook, whisk together the egg yolks, cornstarch and salt in a medium bowl. The mixture will be a very thick paste. Set aside.
Return pureed strawberries to the saucepan, and turn heat to medium. Slowly stir in the milk. Cook until the mixture is hot and steaming. Very slowly add ½ cup of the hot strawberry mixture to the egg yolk mixture, whisking constantly. When it's smooth, add another ½ cup of the strawberry mixture, whisking until smooth. Add the egg yolk mixture to the saucepan with the remaining strawberry mixture and cook over medium heat until the pudding begins to simmer and thickens, about 3-5 minutes. Remove from heat and stir in vanilla.
Transfer the pudding to an airtight container and directly cover the surface with plastic wrap (to avoid a skin from forming). Chill the pudding for at least 4 hours. Serve in individual bowls, topped with whipped cream if desired, and garnished with sliced strawberries and basil or mint sprigs.