Gluten-Free Vanilla Pudding with Layers of Strawberries Is Sure to Excite Your Taste Buds!
When I have fresh, juicy strawberries, I like a simple, gluten-free vanilla pudding to accompany them.
The pudding is a traditional dish made with milk, cornstarch and egg that is so easy to stir together on the stovetop. It was a favorite of my family long before I started eating gluten-free, but it was always a gluten-free recipe, so it needed no conversion.
This is similar to a recipe in my old Betty Crocker cookbook which I like because the method is simple. In this method the egg is stirred into the pan with the milk before heating, so there is not an extra step of stirring hot liquid into eggs in the middle of the cooking time.
Personally, I seldom seem to have extra egg yolks to use at the same time that I want to make some pudding. Because of that, I prefer to make this pudding with one whole egg instead of two yolks, although that would also work fine. With a whole egg the pudding is just a tad less rich than with two yolks. Either way, my family has liked this pudding time after time.
Layered with sliced strawberries in a crystal mug or sherbet dish, the pudding makes an eye-appealing dessert that is sure to excite your taste buds.
It’s a keeper!
When I have fresh, juicy strawberries, I like a simple, gluten-free vanilla pudding to accompany them. The pudding is a traditional dish made with milk, cornstarch and egg that is so easy to stir together on the stovetop.
- 1 Pint Fresh Strawberries
- 2 Tablespoons Sugar, more or less to taste
- 1/3 Cup Sugar
- 2 Tablespoons Cornstarch
- 2 Cups Milk (I used low fat milk, but you can use whole milk)
- 1 Large Egg, slightly beaten
- 2 Tablespoons Butter
- 1 Teaspoon Vanilla
Gently wash the berries; trim, hull and slice.
Reserve one whole strawberry with leaves for each serving
Sprinkle the 2 tablespoons of sugar over the sliced berries and chill.
Blend the 1/3 cup sugar and the cornstarch in a saucepan with a heavy bottom.
Stir together the milk and egg. Gradually stir the milk and egg mixture into the sugar and cornstarch, beginning with a little bit at a time until the sugar mixture is dissolved.
Cook and stir over medium heat, stirring constantly with a whisk, until it thickens and begins to boil.
Boil and stir for 1 minute, then remove from burner.
Stir in the butter and the vanilla.
Pour into a large serving bowl so that it can cool quickly. The actual time to prepare and cook this recipe is less than 30 minutes, but you'll need to allow time for the pudding to chill before serving.
Refrigerate until thoroughly chilled.
To assemble and serve, spoon a layer of pudding into the bottom of crystal mugs, sherbet cups or glasses.
Top with a layer of berries, being careful to distribute them around the edges so that they’ll show through the glass.
Repeat with more pudding and more berries.
If desired, garnish each serving with a small spoonful of pudding and then one whole strawberry.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as nut-free. It is a wheat-free recipe suitable for a wheat-free diet.
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