Homemade Custard Pudding with Strawberries
Servings: 4
Calories: 187kcal
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Ingredients
- 2 cups (480 ml) milk of choice
- 2 ¾ tbsp cornstarch
- 3 tbsp sugar
- ½ tbsp vanilla extract
- Salt to taste
- ½ tsp cardamom, ground
- 3 small egg (or 2 large eggs, important to check the size of your eggs)
- 1 cup (155 g) strawberries or fresh fruit of choice
Instructions
- 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.
- Whip the eggs in a medium sized bowl until completely incorporated, add the rest of the milk and cornstarch. Whisk.
- 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.
Nutrition
Calories: 187kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 233mg | Potassium: 283mg | Fiber: 1g | Sugar: 17g | Vitamin A: 356IU | Vitamin C: 21mg | Calcium: 173mg | Iron: 1mg