Creamy Fresh Strawberry Pudding For Two

Single serving of strawberry pudding topped with whipped cream and strawberry slices in a glass.

Creamy Fresh Strawberry Pudding For Two

Take the humble, beautiful, and refreshingly sweet strawberry and transform it into a thick and creamy pudding! I’ll walk you through all the easy steps – and all my favorite tips – to make my from-scratch strawberry pudding recipe with only 20 minutes of prep time. It starts with concentrated strawberry puree and ends with a smooth fruit pudding bursting with berry flavor.

Prep Time20

Chill4

Total Time4 20

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 80kcal

Author: Erin Cernich

Equipment

Ingredients

⅔ cup milk whole, 2%, or even cream
1 large egg yolk room temperature
1 ¼ teaspoons corn starch
½ cup strawberry puree approximately 1 cup of strawberries
1 ½ tablespoons granulated sugar or any sweetener
½ tablespoon unsalted butter
¼ teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Puree the strawberries in a blender or food processor. I recommend fresh strawberries if in season, otherwise frozen strawberries will work. Approximately 1 cup of strawberries will yield a 1/2 cup of puree.
In a medium mixing bowl, add the milk, egg yolk, and cornstarch. Whisk together until the cornstarch is dissolved.
1 large egg yolk, 1 ¼ teaspoons corn starch, 2/3 cup milk
Strain the strawberry puree through a mesh strainer set over a medium saucepan to remove the seeds. Add the sugar and heat the puree over medium heat until the puree thickens to a thick sauce.
1 ½ tablespoons granulated sugar, 1/2 cup strawberry puree
Temper the egg yolk - While whisking constantly, slowly drizzle about half of the heated puree into the cornstarch mix. Then transfer the tempered strawberry mix back to the saucepan.
While whisking constantly, continue to heat the pudding over medium heat until the pudding starts to thicken and bubble. Remove the pudding from the heat and stir in the butter, vanilla, and salt.
1/2 tablespoon unsalted butter, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt
Optional - Strain the pudding through a fine mesh strainer set over a bowl. This will remove any lumps from the pudding.
You can keep the pudding in one bowl or transfer it to serving bowls/glasses. Cover the pudding with plastic wrap, with the wrap directly touching the pudding. This will keep a skin from forming. Refrigerate for at least 4 hours, or overnight is best, to allow the pudding to thicken more.

Notes

Serving Size - This is a small batch recipe that is easily doubled. As written, the recipe will yield 4 smaller servings or 2 larger.
Strawberries - I always recommend fresh fruit if it is in season. Otherwise, frozen strawberries will work.
Milk - I recommend fuller-fat milk for the pudding so it is thick and creamy - either whole or 2%. You can also use heavy cream, or a mix of half cream, half milk.
Sweetener - Swap in any sweetener you prefer 1:1.
Chill - The pudding will thicken more as it chills in the refrigerator. I recommend at least 4 hours, but overnight is best.
Storage - Store the pudding in a covered container in the refrigerator for 2 to 3 days. Beyond that, it will start to loosen.

Nutrition