This thick and rich strawberry pudding is made from fresh strawberry milk from a local farm and uses cornstarch to thicken up. You can change this up by turning it into chocolate pudding if that’s your thing!
You know how you go to the grocery store (or even those warehouse stores) and there’s the tables that have samples? I often wonder how effective that type of marketing is. There’s always a group of people who will always stop for a free sample regardless (*raises hand*) and those who actually want to try something new to purchase.
A little while ago, we were stopping by our grocery store for our weekly shopping trip when we saw a cow in front of the store. Yes, a real live cow. The farmer was there to promote his dairy farm and also allowed us to meet one of his cows. While I can’t remember the cow’s name, it was neat to be able to see where his products came from. They offered samples of 3 different types of flavored milk – strawberry, orange cream and chocolate.
Ever since that day, we’ve been buying the flavored milk. It’s thick, creamy and has a nice natural flavor of strawberry, orange or chocolate.
My husband was in charge of grocery shopping one evening when he picked up a container of the strawberry milk. He had forgotten that Addie wasn’t a fan of the strawberry milk, so it pretty much did not get consumed. Rather than waste this (expensive) milk, I made the decision to turn it into pudding. After all, we are big pudding fans in this family so it was a great way to showcase the fresh milk.
I opted to make a cornstarch pudding rather than one with egg yolks because I always get scrambled eggs from not tempering the eggs correctly. Plus, I hate having leftover egg whites in the refrigerator because I tend to forget about them.
I loved how rich and creamy this pudding was, and the fresh milk made a big difference. If you want, you can turn this into a chocolate pudding by simply adding about 3 Tablespoons of cocoa powder in the beginning and using plain milk.
Strawberry cornstarch pudding
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 and 1/2 cups strawberry milk can substitute with plain milk
- 1 Tablespoon butter room temperature
- 1 teaspoon vanilla extract
- In a small saucepan, whisk together the sugar, cornstarch, and salt. Pour in about 1/2 cup of the milk and mix well. Then turn on the stove to medium heat and keep stirring while you pour in the remainder of the milk.
- Continuously stir until the mixture thickens up to pudding consistency and can coat the back of a spatula or wooden spoon. Take the saucepan off the stove and stir in the butter and vanilla.
- Transfer to individual bowls or ramekins and cool in the refrigerator. Serve with fresh fruit and/or whipped cream if desired.
- Leftovers should remain in the refrigerator and will keep for several days.