The foundation of a delicious dessert begins with seasonally fresh ingredients.
Picking up a packet of the instant stuff may seem like an easy option, but homemade pudding is simple, wholesome and takes less than 20 minutes. With the freshness of summer strawberries and delicate sweetness, this dessert is a light finish to any meal.
Instructions
1. Hull the strawberries. In a small bowl, use a potato masher to break apart the strawberries. Reserve the strawberries in the refrigerator to later incorporate into the final pudding.
2. Slice the remaining strawberries into bite-size pieces and reserve.
3. Bring 1.5 oz. sugar and 10 oz. of milk to a boil in a saucepan
4. Combine the cornstarch and the remaining 1.5 oz. sugar in a mixing bowl using a whisk.
5. Whisk the remaining 6 oz. milk and egg yolk to the cornstarch mixture until it is smooth. As the thickening agents in the recipe, it is important that the cornstarch and yolks are evenly incorporated, without lumps.
6. Carefully pour a portion of the hot milk into the egg yolk mixture. This process is called "tempering," and slowly equalizes the temperature of the eggs to avoid coagulation.
7. Return the entire mixture into the saucepan and continue to whisk until it comes to a boil.
8. Remove from the heat and fold in mashed and sliced strawberries.
9. Portion the pudding into desired serving dishes and cover and refrigerate until ready to serve.
Tags: