Homemade Custard Pudding with Strawberries
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We’ve got a homemade custard pudding for you today, and what a delight it is! Cardamom custard topped with sliced strawberries and served in sweet little ramekins – it’s the perfect after dinner treat.
It takes a bit of time to bake and a bit of care to make the custard right, but it’s totally worth it for the smooth, creamy, comforting dessert you get at the end!
How to make homemade custard pudding
This is a pretty easy homemade custard pudding, but as with a lot of egg and milk based sweets, you must treat it with a certain level of delicacy in order to avoid a curdling catastrophe!
We describe the process step by step on the recipe card, but the key thing to remember is not to have the temperature too high. This can cause the eggs to cook too quickly and curdle.
Keep it low and don’t let it boil!
Our custard is flavoured with cardamom. This adds a lovely fragrance to the dish and avoids any possible blandness.
You can grind cardamom pods freshly yourself in an espresso grinder, but normal store-bought cardamom works just as well (that’s what we used!).
High protein pudding!
We liked the idea of an old fashioned baked custard, partly for the flavour but also because we realised they have so much potential for a high protein pudding!
Custard is mostly made up of eggs and our homemade custard pudding uses three eggs in total.
Eggs are a great protein source, so 1 serving of this dessert provides you with 9g protein, which is a lot for a modest dessert!
In order to make the most of the protein potential of custard, we have modified our recipe to keep it healthy by lowering the fat quantities. Fat is where custard can get unhealthy, as some recipes use lashings of cream.
We stuck to milk in our easy custard recipe, so there is only 7g fat per serving. Lower it even further by using skimmed or semi skimmed milk.
So if you need a little protein boosting snack, keeping a little supply of custard pudding in the fridge is a great way to go.
- In a medium sized pot add 4/5th of milk, sugar, salt, vanilla extract and ground cardamom. Mix until incorporated and bring to a full boil, then take off the heat.2 cups milk, 3 tbsp sugar, ½ tbsp vanilla extract, ¼ tsp salt, ½ tsp cardamom, ground
- Whip the eggs in a medium sized bowl until completely incorporated, add the rest of the milk and cornstarch. Whisk.3 small eggs, 2 ¾ tbsp cornstarch
- Add the hot milk a little at a time to the bowl while mixing constantly to bring the temperature of the milk down and avoid curdled eggs.
- Take the custard mixture back into the pot and cook over medium-low heat, mixing constantly, until it thickens and barely simmers (not boil, don’t overcook or it will curdle) about 5 minutes. Divide the mixture into 4 serving bowls and allow to cool completely in the fridge.
- Slice strawberries and serve custard with fresh strawberries.1 cup strawberries or fresh fruit of choice