Ginger Pudding

Photo: PetiteGourmet

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

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 23%
  • Fat: 5.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.5g
  • Carbohydrate: 38.1g
  • Fiber: 0.1g
  • Cholesterol: 119mg
  • Iron: 1.9mg
  • Sodium: 114mg
  • Calcium: 179mg

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

  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.
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