Place a saucepan over medium heat. Add the pureed strawberries, milk or half & half, brown sugar, cornstarch, and Cassis liqueur. Stir continuously to produce a smooth, lumpless mixture.
Increase heat to medium-high and bring to a gentle boil until the pudding starts to thicken.
In a separate bowl, lightly beat the egg yolks and milk. Slowly pour into the pudding while stirring.
Increase heat to medium and continue stirring for 2 more minutes.
Remove from heat and continue to stir to ensure the eggs do not curdle.
Pour the pudding in martini glasses and place in the refrigerator for at least 5 hours (preferably overnight).
To serve, top with a dollop of whipping cream and a fresh strawberry on side.
Strawberry Pudding
