• Prepare the cream. Add the milk, cream, and vanilla into a saucepan. Stir to combine and bring to a simmer, then remove from the heat and allow to cool for 5-10 minutes.

Prepare the Gelatin

• The gelatin needs to be prepped by combining it with cold water before you begin making the budino.
• For gelatin sheets: Soak sheets of gelatin in a bowl with 4 cups cold water for 15 minutes.
• For gelatin powder: Place 1⁄4 cup cold water in a small bowl and sprinkle with gelatin whisking with a fork. Set aside for 5 minutes.

Add Gelatin to the Cream

• If you used gelatin sheets: Take the gelatin out of the cold water and squeeze out the excess, then add to the cream mixture. Stir until completely dissolved.
• If you used gelatin powder : Add the gelatin to the slightly cooled cream mixture and whisk together until all of the lumps are dissolved.

Finish Making the Budino

• Add the rest of ingredients. Add sugar and egg yolks into a bowl and mix well with a whisk. Pour about 1 cup of the warm cream into the egg mixture and whisk together to temper the eggs. Continue to add the cream a little at a time and mix following each addition, until all the cream has been added.
• Prepare the molds. Skim any bubbles off the top of the pudding mixture. Pour the mixture into a single portion pudding molds, and let it cool in the refrigerator for at least 4 hours before serving. Overnight is better.
• Prepare the strawberry sauce. Cut 1 cup strawberries into cubes, put in a pan with 2 tbsp sugar and the lemon juice and cook for 10 minutes or until strawberries reduce to pulp.
• Serve. Garnish your pudding with a tbsp strawberry sauce and fresh strawberries cut into small pieces.