Strawberry Pudding

I really enjoy making homemade pudding, plus it is a great way to use up those egg yolks I occasionally seem to have from baking. Every time I am baking and only need to egg whites, I get excited to try a new pudding recipe. 

This pudding recipe had a subtle, but delicious strawberry flavor. It was a little on the runny side, but I used frozen thawed strawberries and I feel that is what caused it to be runny. Next time I will use fresh because that would definitely solve the problem of the pudding being runny, but I always have frozen on hand. 

Even though my pudding turned out runny, it was worth making, knowing there are no artificial colors or flavors.

Strawberry Pudding

Ingredients:

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 1/2 cups whole milk
• 7 ounces pureed fresh strawberries
• 2 egg yolks
• 1 teaspoon vanilla extract

Directions:

1. In a large saucepan, add in the sugar, cornstarch, pureed strawberries and milk. Heat over medium heat, stirring constantly, until the mixture just comes to a boil. Remove the saucepan from the heat.
2. In a medium bowl, lightly beat the egg yolks. Slowly pour half of the milk mixture into the egg yolks while stirring constantly. Pour the yolk mixture back into the saucepan.
3. Return the saucepan to medium heat and stirring constantly bring the mixture to a boil. Continue to boil the mixture stirring constantly until it has thickened.
4. Remove from the heat and stir in the vanilla extract.
5. Transfer the mixture to a bowl and place plastic wrap directly on top of the pudding and refrigerate until the pudding is completely chilled.

Enjoy!!!

*Adapted from Love Foodies.