Strawberry Cream Pudding Delight

1.In a medium saucepan, combine the heavy cream and half of the sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm but not boiling.

2.In a bowl, whisk together the eggs, remaining sugar, and salt until well combined and slightly frothy.

3.Gradually add the warm cream mixture to the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.

4.Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes.

5.Remove from heat and stir in the wheat flour and vanilla extract until smooth. Allow the mixture to cool slightly.

6.In a blender, puree the fresh strawberries until smooth. Fold the strawberry puree into the pudding mixture until evenly combined.

7.Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

8.Refrigerate for at least 2 hours or until set.

9.Serve chilled, garnished with additional strawberry slices if desired.