Strawberry Custard Pudding

Strawberry Custard Pudding

A strawberry pudding without cream that's not too heavy. It's smooth and easy to eat.

Ingredients: For 4-5 ramekins

180 g
3/4 cup (150 ml)
Granulated sugar
15 g (a little less than 1 tablespoon)
Condensed milk
2 tablespoons
Strawberry essence (optional)
4-5 drops
Gelatin powder
5 g
1 and 1/2 tablespoons


1. Dissolve the ‚óŹ gelatin in water. Then measure out the other ingredients.
2. Cut the stems off the tops of the strawberries, and then wash. Puree with a blender.
3. In a small pot, add the milk, condensed milk, and the granulated sugar. Mix well, and heat over low to medium heat. Right before the mixture starts to boil, turn the heat off, add the dissolved gelatin, and mix well.
4. Mix until everything is thoroughly combined and the gelatin dissolved, then let cool. Next, add the strawberry puree and mix well with a spoon.
5. Using a strainer, pour into cups. Chill in the refrigerator for about 3-4 hours and you're done! Feel free to garnish them with whipped cream or condensed milk, and enjoy!

Story Behind this Recipe

I wanted to use up some strawberries that were going bad. These are very light and so easy to eat.
Since these are so light, they go great with fresh cream.
5 g of granulated sugar is too little, so I added some more.