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Ginger Pudding

Yield 6 servings (serving size: 1/2 cup)
Garnish with a few fresh berries for a contrast in color, texture, and flavor.

Ingredients

  • 3 cups 1% low-fat milk, divided
  • 1/3 cup finely chopped crystallized ginger
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • Dash of salt
  • 3 large egg yolks
  • 1 tablespoon butter
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 226
  • caloriesfromfat 23 %
  • fat 5.8 g
  • satfat 2.8 g
  • monofat 1.9 g
  • polyfat 0.5 g
  • protein 5.5 g
  • carbohydrate 38.1 g
  • fiber 0.1 g
  • cholesterol 119 mg
  • iron 1.9 mg
  • sodium 114 mg
  • calcium 179 mg

How to Make It

  1. Combine 2 1/2 cups milk and ginger in a medium saucepan; bring to a simmer over medium heat, stirring frequently. Remove from heat; let stand 5 minutes.

  2. Combine 1/2 cup milk, sugar, cornstarch, salt, and egg yolks in a medium bowl, and stir with a whisk until well-blended. Gradually stir one-fourth of the hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Bring to a boil over medium heat; cook 1 minute or until thick and creamy, stirring constantly. Remove mixture from heat; stir in butter, rind, and vanilla. Pour into a bowl; cover surface of the pudding with plastic wrap. Chill.