Strawberry Pudding


Place a saucepan over medium heat. Add the pureed strawberries, milk or half & half, brown sugar, cornstarch, and Cassis liqueur. Stir continuously to produce a smooth, lumpless mixture.

Increase heat to medium-high and bring to a gentle boil until the pudding starts to thicken.

In a separate bowl, lightly beat the egg yolks and milk. Slowly pour into the pudding while stirring.

Increase heat to medium and continue stirring for 2 more minutes.

Remove from heat and continue to stir to ensure the eggs do not curdle.

Pour the pudding in martini glasses and place in the refrigerator for at least 5 hours (preferably overnight).

To serve, top with a dollop of whipping cream and a fresh strawberry on side.


8 ounces pureed fresh strawberries

1 cup milk or half & half

1/2 cup C&H Golden Brown Sugar

2 tablespoons cornstarch

1/4 cup Cassis liqueur

2 egg yolks

2 tablespoons milk

1/2 cup sweet whipped cream

4 fresh strawberries