Ingredients with Measurements:
- 1 cup fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 3 egg yolks
- 1/4 cup unsalted butter, softened
- 1/2 cup whipped cream
- 1/4 cup sliced almonds
Special Equipment Needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Serving dish
Step-by-Step Instructions:
1. In a medium saucepan, combine chopped strawberries and 1/4 cup of sugar. Cook over medium heat until the strawberries are soft and the sugar has dissolved, about 5 minutes.
2. In a separate bowl, whisk together the remaining sugar, cornstarch, and salt. Add in the milk, heavy cream, vanilla extract, and egg yolks. Whisk until smooth.
3. Pour the milk mixture into the saucepan with the strawberries. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
4. Remove from heat and stir in the softened butter until fully incorporated.
5. Pour the pudding into a mixing bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
6. Once chilled, fold in the whipped cream and sliced almonds.
7. Serve the pudding in a serving dish and garnish with additional sliced strawberries and whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Cook over medium heat
Serving size:
Serves 4-6
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 12g
Cholesterol: 170mg
Sodium: 170mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 32g
Protein: 6g
Substitutions for ingredients:
- Fresh strawberries can be substituted with frozen strawberries.
- Heavy cream can be substituted with half-and-half or whole milk.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add a layer of sliced bananas or kiwi to the bottom of the serving dish before adding the pudding.
- Substitute the strawberries with raspberries or blueberries.
- Add a layer of crushed graham crackers on top of the pudding for a strawberry shortcake-inspired dessert.
Tips and Tricks:
- Make sure to whisk the pudding constantly to prevent lumps from forming.
- Chill the pudding for at least 2 hours to allow it to set properly.
- Fold in the whipped cream gently to prevent the pudding from becoming too runny.
Storage Instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This pudding is best served chilled and does not need to be reheated.
Presentation Ideas:
Serve the pudding in a clear glass bowl or individual dessert cups to show off the layers of fruit and pudding.
Garnishes:
Garnish with additional sliced strawberries and whipped cream.
Pairings:
Serve with a glass of cold milk or a cup of hot tea.
Suggested Side Dishes:
This dessert can be enjoyed on its own or paired with a light salad or fruit platter.
Troubleshooting Advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too runny, return it to the heat and cook for an additional 1-2 minutes.
Food Safety Advice:
Make sure to cook the pudding until it comes to a boil to ensure that the eggs are fully cooked.
Food History:
Diplomat pudding is a classic French dessert that combines vanilla pudding with whipped cream. This recipe adds a fruity twist by incorporating fresh strawberries.
Flavor Profiles:
This dessert is sweet and creamy with a hint of tartness from the fresh strawberries.
Serving Suggestions:
Serve chilled and enjoy as a refreshing dessert on a warm summer day.
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