Justin’s Favorite Pudding with Strawberry Sauce

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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  • 4 egg yolks
  • 2 tablespoons cornstarch
  • 4 cups heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean, seeds scraped
  • 1 cup white chocolate chips
  • 1 pound frozen strawberries, thawed
  • 1/4 cup sugar
  • 1/2 lemon, juiced
  • Whipped cream, to garnish
  • Fresh strawberries, to garnish


Step 1

In a medium-sized bowl, beat together egg yolks and cornstarch. Set aside. In a large saucepan bring the cream, sugar and vanilla bean and seeds to a boil over medium-low heat. Add the white chocolate chips, then reduce the heat to low. Temper the egg yolks with a little of the cream mixture, then pour the egg yolks back into the cream. Simmer until the mixture thickens, about 1 minute. Remove the pan from the heat and pour the pudding into 6 (6-ounce) ramekins. Refrigerate for 2 to 3 hours.

Step 2

Add the strawberries, sugar and lemon juice to a food processor and pulse until smooth. Strain the mixture with a fine mesh strainer into a bowl. Top the puddings with the coulis and garnish with whipped cream and fresh strawberries before serving.

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