Ginger Pudding
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 709.77 ml 1% low-fat milk, divided
- 78.78 ml finley chopped crystallized ginger
- 157.80 ml sugar
- 44.37 ml cornstarch
- 0.25 ml salt
- 3 large egg yolks
- 14.79 ml butter
- 4.92 ml grated fresh lemon rind
- 4.92 ml vanilla extract
- 2.46 ml ground nutmeg
- 2.46 ml ground ginger
directions
- Combine 2 1/2 cups milk and the ginger in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, but DO NOT BOIL!
- Remove milk and ginger from heat and let stand for 5 minutes.
- Combine 1/2 cup milk, sugar, cornstarch, salt, and egg yolks in a medium bowl. Whisk until well blended.
- Gradually stir 1/4 of milk mixture into the egg mixture. Add this into the remaining milk mixture, stirring constantly.
- Bring to a boil over medium heat, cook for 1 minute, stirring constantly. Mixture should be thick and creamy.
- Remove mixture from heat. Stir in butter, lemon rind, vanilla, and spices.
- Pour into a bowl or individual dessert glasses. Cover surface of pudding with plastic wrap to avoid forming a skin.
- Chill for at least 2 hours before serving.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!