Vanilla pudding with strawberry sauce

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 8
  • 1 Vanilla pod
  • 1 l Milk
  • 7-10 Tbsp Salt
  • 125 g + 1-2 tablespoons sugar
  • 80 g Cornstarch
  • 6 fresh egg yolks (Gr. M)
  • 300 g Strawberries (frozen or fresh)
  • 1 TABLESPOON Lemon juice
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cut the vanilla pod lengthwise and scrape out the pulp with a small kitchen knife. Boil up 3/4 l milk, 1 pinch of salt, vanilla pulp and vanilla pod.

  2. 2

    Stir 1/4 l milk, 125 g sugar, starch and egg yolk until smooth. Remove the vanilla pod from the milk. Pour the starch mixture into the boiling milk with a whisk while stirring.

  3. 3

    Continue to simmer for 3-4 minutes at low heat, stirring continuously. This makes the starch sticky, binds the vanilla milk and prevents the egg yolks from coagulating.

  4. 4

    Rinse a pudding or ring cake mould (approx. 1 l capacity) with cold water. Pour in the cream and place the foil directly on the surface so that no skin is formed. Let it cool down and at least

  5. 5

    Chill for 4 hours.

  6. 6

    Defrost frozen strawberries, wash, clean and chop fresh strawberries. Puree strawberries, lemon juice and 1-2 tbsp. sugar. If necessary, pass through a sieve.

  7. 7

    Dip the pudding mould into warm water shortly to just below the rim. Place a large plate on the mould, press them against each other, turn them over and thus turn the pudding over. Remove the mould. Add strawberry sauce.

Nutrition Facts

KCAL
250 kcal
CARBS
33 g
FATS
9 g
PROTEINS
7 g