/144df87d-caa2-488d-81cb-fd3f65a1edd0--strawberry_pudding.jpeg "Strawberry Lemon Pudding")
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Serves
4 to 6
Creator Notes
One night I wished to make employ of the strawberries I had and thought why not strawberry pudding. I first made this using cornstarch however the cornstarch took a ways from the pudding. It changed into out properly but appropriate used to be lacking. Then after talking by plan of it with my mom I particular to take dangle of a stare at Tapioca flour/Starch. I do know right here will not be a frequent household ingredient but it is price attempting. It’s utilized in gluten free baking and it a immense thickener. —Amitha’s Expression of Creativity
System
2 cups
strawberry purée
3/4 cup
milk
4 tablespoons
tapioca flour/starch
1/2 cup
sugar
1/4 teaspoon
salt
1
egg beaten
1/4 cup
lemon juice
1 tablespoon
lemon zest
2 tablespoons
butter
Directions
- In a medium saucepan mix the tapioca flour, sugar and salt.
- While mixing, slowly add the milk. Mix till completely combined.
- Add the strawberry purée.
- Rapid the stove to medium low warmth and breeze the mixture consistently.
- When the combinations thickens to coat the abet of the spoon or boils cook for 2 minutes longer. Rob a ways from the warmth.
- Hasten a tiny amount of scorching filling into the egg; return all to the pan, breeze till properly combined.
- Add abet to the warmth and cook for 2 minutes extra stirring consistently.
- Rob a ways from the warmth and add, lemon juice, lemon zest and butter. Mix completely.
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Pour into particular particular person cups and refrigerate till entirely cooled. This may perchance perhaps well grab 3 to 4 hours or overnight.
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