Have you ever wanted to make a strawberry pudding but had no pudding mix on hand? Well, you don't need it! This strawberry pudding needs only four ingredients and five minutes to make. And you can make it classic, eggless, vegan or healthy by simply switching an ingredient. With this recipe, you will never buy pudding mix again.
Table of Content
Growing up, our favorite desserts use to be pudding. Of course, chocolate was my favorite while my brother loved the vanilla and my sister loved her caramel. My mom also made strawberry, pineapple, and mango puddings.
My kids love pudding and I make these often. The best thing about pudding is you can eat them warm or cold. I think they taste better cold but my kids have no patience so they often eat it warm. And this week, Rhea added banana slices to her strawberry pudding.
About this recipe
A dessert with just 4 ingredients you probably already have in the kitchen and gets done in just 5 minutes. How easy is that?
As you can see, I have given you the recipe for classic strawberry pudding that can be easily made into an eggless strawberry pudding by omitting the eggs and adding more cornstarch. You can also make this a vegan strawberry pudding by using almond or coconut milk. So you see, just using the same classic recipe and switching one or two ingredients is all you need to create great variations.
I used to always make the classic strawberry pudding with egg yolks. And yet, over the years, I've found that the egg yolks are unnecessary and the pudding is more fool-proof without egg yolks.
When I make this for the kids I use half cream and half milk, so it's nice and rich. But in winter, when we have one too many puddings, I use all milk. I have also given you the option to make this a healthy strawberry pudding without cream or egg yolks.
Ingredients and substitutes
- Milk - I use whole milk, not low fat. You want the rich flavor of milk in the pudding, not just sugar and cornstarch. And yet, you can use almond milk or coconut milk for a vegan version. I will give you the recipe below.
- Cream - I use a good 35% fat cream, but you can also use low-fat cream. If you want to make this pudding with only milk it is possible, and I will also share the recipe for a healthy strawberry pudding below.
- Egg yolks -
Add richness and help make the custard thicker. But so does cornstarch. So ideally, if you want to omit the egg yolks you can just add 1 tablespoon cornstarch for every two yolks. - Sugar - I've used white sugar but you can use brown sugar for a caramel flavor. You can even use ¼ cup honey or ¼ cup agave syrup.
- Strawberries - You can use fresh or frozen. I always have frozen in my freezer, so I just pulse a few in the food processor.
Step by step instructions
- Pulse the strawberries in a food processor.
- Strain through a sieve to remove seeds (optional).
- In a saucepan - combine all ingredients except strawberry puree - starting with the sugar or honey, cornstarch (egg yolks and cocoa powder if using) - combine well.
- Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
- Next, add in the milk and vanilla, and give it a mix.
- Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
- Once the milk is heated thru, turn the heat to low and continue to stir.
- I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
- The mixture will soon become thick - you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
- NOTE - do not use high heat - you can scorch the milk on the bottom which will give you a burnt smell, and if you are using egg yolks, they will scramble with high heat.
- Once you reach a boil, you will have a thick mixture that will coat the back of your spoon or spatula (see video).
- Take it off the heat.
- Now, add the strawberry puree and combine well.
- Pour into serving cups.
- Lightly tap the cup on the counter to help the pudding settle.
- Place in the fridge for at least 3 to 4 hours to chill completely.
(the pudding is ready in an hour but you do need at least 4 hours for them to chill) - Serve as is or topped with a dollop of whipped cream, or chocolate shavings.
Frequently asked questions
This strawberry pudding will keep in the fridge for 3 to 4 days.
Yes, 2 tablespoon of strawberry powder works just as well.
Yes, you can replace the cream with milk and add 1 tablespoon more cornstarch to help with the thickening.
Yes, you can add up to ½ cup chopped fruit to the mix before you pour the pudding into individual serving cups.
Both strawberry pudding and strawberry mousse have custard as an ingredient. A mousse is light and airy, while the pudding is thick and dense. Classic mousse has whipped cream, and egg whites added to make it richer, light and airy while pudding has just custard.
Similar. Pudding is thick and dense. Custard is firm and creamy made with egg yolks, milk, and cream. Pastry cream is thicker because it also has cornstarch in addition to eggs, milk, and cream. The main difference between custard and pastry cream is the way you use it. Custard can be served warm while pastry cream is always served cold.
Absolutely. In fact, I have given you a detailed recipe for eggless strawberry pudding below.
Yes, just switch the milk to almond or coconut. In fact, I have given you a detailed recipe for vegan strawberry pudding below.
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Printable Recipe
Strawberry Pudding from Scratch - Classic, Eggless, Vegan or Healthy
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Video
Ingredients
CLASSIC STRAWBERRY PUDDING
- 1 cup (240 ml) Milk
- 1 cup (240 ml) Whipping cream
- ½ cup (100 g) Sugar
- 2 Egg yolks
- 2 tablespoon Cornstarch
- 1 tablespoon Vanilla
- ½ cup (120 ml) Strawberry puree (10 strawberries)
EGGLESS STRAWBERRY PUDDING
- 1 cup (240 ml) Milk
- 1 cup (240 ml) Whipping cream
- ½ cup (100 g) Sugar
- 4 tablespoon Cornstarch
- 1 tablespoon Vanilla
- ½ cup (120 ml) Strawberry puree (10 strawberries)
VEGAN STRAWBERRY PUDDING
HEALTHY STRAWBERRY PUDDING
- 2 cup (470 ml) Milk
- ¼ cup Honey
- 3 tablespoon Cornstarch
- ½ cup (120 ml) Strawberry puree (10 strawberries)
- 1 tablespoon Vanilla extract
Instructions
- Pulse the strawberries in a food processor.
- Strain thru a sieve to remove seeds (optional).
- In a saucepan – combine all ingredients except strawberry puree – starting with the sugar or honey, cornstarch (egg yolks and cocoa powder if using) – combine well.
- Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
- Next, add in the milk and vanilla, and give it a mix.
- Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
- Once the milk is heated thru, turn the heat to low and continue to stir.
- I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
- The mixture will soon become thick – you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
- NOTE – do not use high heat – you can scorch the milk on the bottom which will give you a burnt smell and if you are using egg yolks they will scramble with high heat.
- Once you reach a boil, you will have a thick mixture which will coat the back of your spoon or spatula (see video).
- Take it off the heat.
- Now, add the strawberry puree and combine well.
- Pour into serving cups.
- Lightly tap the cup on the counter to help the pudding settle.
- Place in the fridge for at least 3 to 4 hours to chill completely.
- (the pudding is ready in an hour but you do need at least 4 hours for them to chill)
- Serve as is or topped with a dollop of whipped cream, or chocolate shavings.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Greg
This was so tasty. Thank you - made it twice.
Veena Azmanov
Thank you, Greg. So happy you had success with this recipe and enjoyed it too. Thanks for coming back to write this comment. Appreciate feedback. Have a great day.
Teresa
You put milk and cream for the ingredients of the Eggleston pudding but in the instructions you said to put milk and cream in the classic egg based pudding. I didn't notice this until I started to make it and hadn't bought cream. Also I wish you could give an approximate time to cook the milk and egg mixture. The pudding I just made is not setting so I don't know if I cooked it long enough. Could be that it just hasn't had time to set but knowing an idea of timing would really help. Thank you for reading my comment.
Veena Azmanov
Teresa. Sorry to hear that. The ingredients and method were correct but I think many got confussed with the method as there was quite a lot of similarity. Anyway, I have removed the classic Egg version out completely and only left the eggs to prevent any further confusions. The egg version however the classic vanilla pastry cream and you can see that full recipe here in detail. just add the extra ingredient like strawberry to the finished pastry.