Ginger Pudding

Garnish with a few fresh berries for a contrast in color, texture, and flavor.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Ken Haedrich,

May 2001