Ingredients
- 14 ounceswashed and hulled strawberries (from about 1 quart), plus more for serving
- 1 teaspoonfresh-squeezed lemon juice
- ¾ cupgranulated sugar (see notes for sweet strawberries)
- ¼ cupcornstarch
- salt
- 1 cupwhole milk
- ½ cupheavy cream
- 2 largeeggs
- 2 largeegg yolks
- 2 tablespoonsunsalted butter
- 1 teaspoonvanilla extract
- ½ teaspoonalmond extract
Directions
- 1
In a blender or food processor, purée the strawberries and the lemon juice.
- 2
In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, and salt. Whisk in the milk, cream, eggs, yolks, and strawberry purée until fully combined.
- 3
Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a spatula to scrape up any thickened pudding in the edges of the pan, until the pudding has completely thickened and large bubbles are forming, about 8 minutes.
- 4
Remove from the heat and immediately pour the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of cooked egg and strawberry seeds.
- 5
Whisk the butter, vanilla, and almond extract into the pudding until fully combined.
- 6
Pour the pudding into a serving dish or individual dishes. Place a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Let cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight.
- 7
Serve the pudding chilled, with fresh strawberries and whipped cream for garnish, if desired.