Strawberry Shortcake Pudding is WAY better than banana pudding - like summer in a dessert #pudding

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A step-by-step tutorial on preparing a homemade strawberry shortcake pudding from scratch, featuring a creamy vanilla bean custard layered with fresh strawberries and Nilla wafers.

• saucepan
• whisk
• mixing bowl
• strainer
• plastic wrap
• electric hand mixer
• baking dish

1. 1
   Whisk cream, milk, and vanilla bean paste in a saucepan over heat until simmering. 0:20
2. 2
   In a separate bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth. 0:28
3. 3
   Temper the egg mixture with the hot cream, then return to the saucepan and stir until thickened. 0:45
4. 4
   Strain the hot custard and stir in the butter. 1:45
5. 5
   Cover with plastic wrap and chill in the fridge. 2:04
6. 6
   Whip the remaining heavy cream to medium-stiff peaks. 2:26
7. 7
   Gently fold the whipped cream into the chilled custard. 2:30
8. 8
   Assemble the dessert by layering pudding, wafers, and strawberry slices. 2:38
9. 9
   Chill overnight before serving.

• Making custard from scratch is easy and tastes significantly better than instant pudding mixes.
• Do not strain the pudding after it has set; only do it while hot to avoid a runny texture.

• 0:20 Prepare the homemade vanilla bean custard by cooking a mixture of heavy cream, milk, vanilla, egg yolks, sugar, and cornstarch.
• 0:45 Temper the egg mixture with the hot dairy before combining everything on the stove to thicken.
• 1:45 Pass the finished custard through a strainer while still hot to ensure a smooth texture.
• 2:30 Incorporate whipped cream into the chilled custard and layer it with fresh strawberries and wafers.