Ingredients with Measurements:
- 1 cup fresh strawberries, hulled and chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Blender
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a blender, puree the strawberries until smooth.
2. In a medium saucepan, whisk together the heavy cream, whole milk, sugar, cornstarch, and salt until smooth.
3. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
4. Remove from heat and stir in the vanilla extract and strawberry puree.
5. Pour the mixture into a mixing bowl and let it cool to room temperature.
6. Once cooled, pour the mixture into serving dishes and refrigerate for at least 2 hours, or until set.
7. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 24g
Carbohydrates per serving: 33g
Protein per serving: 3g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add chopped nuts or chocolate chips to the mixture before refrigerating.
- You can substitute other fruits, such as raspberries or blueberries, for the strawberries.
Tips and tricks:
- Make sure to stir the mixture constantly while cooking to prevent lumps.
- Use a whisk to ensure the mixture is smooth.
- Let the mixture cool to room temperature before pouring into serving dishes to prevent condensation.
Storage instructions:
Store the 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 clear glass dishes to show off the beautiful pink color.
Garnishes:
Garnish with fresh strawberries or whipped cream.
Pairings:
Serve with shortbread cookies or vanilla wafers.
Suggested side dishes:
This pudding can be served as a dessert on its own.
Troubleshooting advice:
If the pudding is too thin, add more cornstarch. If it is too thick, add more milk.
Food safety advice:
Make sure to refrigerate the pudding promptly after making it and do not leave it at room temperature for more than 2 hours.
Food history:
Puddings have been a popular dessert since the 16th century. The first recorded pudding recipe was in a cookbook published in 1596.
Flavor profiles:
This pudding is sweet and creamy with a bright, fruity flavor from the strawberries.
Serving suggestions:
Serve this pudding as a light and refreshing dessert after a heavy meal.
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Region: Russian