Strawberry Custard Pudding

Name: Strawberry Custard Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 180 grams Strawberries; 150 ml Milk; 15 grams Granulated sugar; 2 tbsp Condensed milk; 5 drops Strawberry essence (optional); 5 grams Gelatin powder; 1 and 1/2 tablespoons Water

cookpad.japan @cookpad_jp

I wanted to use up some strawberries that were going bad. These are very light and so easy to eat.
Since these are so light, they go great with fresh cream.
5 g of granulated sugar is too little, so I added some more.

Make sure that you do not boil the milk after you add it, and add the gelatin once the mixture is hot. Once the mixture has cooled in Step 4, mix well.

When you strain the strawberries, the seeds make it a bit difficult. So, use the back of a spoon to mash them through the sieve. If you use whipped cream, I recommend adding a generous amount. Recipe by kiri19

cookpad.japan @cookpad_jp

Saved

Ingredients

4 servings

180 gramsStrawberries
150 mlMilk
15 gramsGranulated sugar
2 tbspCondensed milk
5drops Strawberry essence (optional)
5 gramsGelatin powder
1and 1/2 tablespoons Water

Saved

Steps

1

Dissolve the ● gelatin in water. Then measure out the other ingredients.
2

Cut the stems off the tops of the strawberries, and then wash. Puree with a blender.
3

In a small pot, add the milk, condensed milk, and the granulated sugar. Mix well, and heat over low to medium heat. Right before the mixture starts to boil, turn the heat off, add the dissolved gelatin, and mix well.
4

Mix until everything is thoroughly combined and the gelatin dissolved, then let cool. Next, add the strawberry puree and mix well with a spoon.
5

Using a strainer, pour into cups. Chill in the refrigerator for about 3-4 hours and you're done! Feel free to garnish them with whipped cream or condensed milk, and enjoy!