Basil Balsamic Strawberry Pudding

Recipe printed from chiknpastry.com

Basil Balsamic Strawberry Pudding
inspired by Cooking Light; serves 4

time commitment: 2 hours (1 hour is for chilling the pudding)

ingredients
1.5 lbs fresh strawberries, cut into thin slices
2 T balsamic vinegar
1 c skim milk
1/3 c sugar, divided
1/4 c basil, whole
1 T arrowroot powder or cornstarch
pinch of salt
1 egg
1/2 T butter
1 t vanilla extract
6 oz frozen whipped topping, thawed
18 vanilla wafers, divided

instructions
pre-heat oven to 350.

Place strawberries on a sheet pan and drizzle them with balsamic vinegar. Bake at 350 for 15 minutes. Remove and cool completely.

Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil). Add basil.

Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture (removing basil beforehand) to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add half of the cooled strawberries, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.

Spread 1/8 of the custard into the bottom of four single serving dishes or glasses. Top each with 2 vanilla wafers and distribute half of the remaining strawberries on top. Spoon the rest of the custard into the dishes over strawberries. Repeat procedure with 2 more wafers in each dish followed by the remaining strawberries. Distribute the remaining half of whipped topping evenly over the top of each. Crush remaining 2 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

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