Tastes the best with fresh strawberries. I find that if they are fresh picked, I only need 2 cups. If they aren't in season, I need 3 cups for better flavor.
STRAWBERRY PUDDING
(serves 4)
Crust Ingredients:
*3/4 cup graham cracker crumbs
*1/4 cup granulated sugar
*3 tablespoons butter, melted
Pudding Ingredients:
*2-3 cups fresh strawberries
*1/2 cup granulated sugar
*1 teaspoon vanilla
*1 cup whole milk
*1 cup heavy cream (or whole milk)
*4 tablespoons corn starch
*4 tablespoons whole milk
Topping ingredients:
*whip cream (optional)
*graham cracker crumbs (optional)
*strawberry syrup (optional)
Crust Directions:
~In a medium bowl, add 3/4 cup graham cracker crumbs, 1/4 cup granulated sugar, and 3 tablespoons melted butter.
~Stir until well incorporated.
~Press in to bottom of 4 pudding cups or small bowls.
~Refrigerate while making pudding.
Pudding Directions:
~Add 2 cups strawberries into a blender (or use an immersion blender) and puree the strawberries.
~Place a strainer over a medium sized bowl and strain pureed strawberries.
~Discard pulp.
~Stir in 1/2 cup granulated sugar and 1 teaspoon vanilla extract.
~Stir in 1 cup whole milk and 1 cup heavy cream.
~In a small bowl, stir 4 tablespoons corn starch and 4 tablespoons milk together until smooth.
~Whisk corn starch mixture into strawberry mixture until well incorporated.
~Pour mixture into a medium pot or skillet and cook over low heat, stirring continuously.
~Heat until mixture becomes thick (this takes about 10-15 minutes).
~Remove from heat and pour over graham cracker crust.
~Allow to cool completely (I put a piece of plastic wrap directly over pudding to prevent a skin forming).
Topping Directions:
~Spread a whip cream or cool whip over top of pudding.
~Sprinkle a small amount of graham cracker crumbs over top.
~Drizzle strawberry syrup over top.
~Refrigerate until cold.
