It’s the first time I’ve made strawberry pudding, I confess. 😃 But I have to admit that it turned out really good!

I’ve always had a certain aversion to puddings because I always feared the “unmolding” moment, because if it breaks or sticks to the mold, what a figure to make, right? So, ever since I was a teenager, when I started getting involved in cooking, especially focusing on desserts, I’ve always stuck to boxed pudding or creme caramel to avoid issues. Don’t even get me started on Bavarians, which have always fascinated me… looking at them in photos in books and magazines, but I’ve never managed to overcome the instinctive aversion to gelatin, which I’ve never bought in my life.

Then, not so long ago, I discovered the delicious lemon gelo and started thinking that maybe I could try a pudding experiment with cornstarch. So I tried.

Here it is, a strawberry pudding with a beautiful color, and it’s delicious! 😋

Difficulty: Very Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 5 Minutes
Portions: 8
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

14 oz strawberries
3/4 cups sugar
1/3 cups cornstarch
1 3/4 cups milk

Tools

Saucepan or casserole
Molds for pudding

Steps

Wash and cut the strawberries into pieces, put them in a saucepan, sprinkle with sugar, and turn on the heat.
Stir.
Shortly after, the sugar will be dissolved, remove the pan from the heat and blend with an immersion blender until you get a strawberry puree.
Add the cornstarch by sifting it to avoid lumps, stir and put back on the heat.
Gradually add the milk while stirring.
Scent with a grating of lemon zest.
Stir continuously until it reaches a boil, it will thicken quickly, then turn off the heat and distribute the pudding in individual molds.
Place in the fridge for at least 3-4 hours.
☝ To best unmold this strawberry pudding, it’s useful to use molds with a top cap, like these pudding molds
👉 Or alternatively, I suggest serving them in simple cups or glasses, because from personal experience in traditional molds (i.e., the classic pudding molds without a lid) it can happen that the pudding partly sticks to the walls. This might happen because this pudding is not perfectly smooth (like creme caramel, just to be clear). Single-serving molds with a lid allow you to easily unmold the puddings thanks to the air that enters when you remove it.
If you have other suggestions or molds to propose, I gladly accept alternative proposals. 😉 Write to me here in the comments below, or on my Facebook page, or in my group where we can discuss it together in our close-knit community. 🙂