Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Ken Haedrich
Recipe by Cooking Light May 2001

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

226 calories; calories from fat 23%; fat 5.8g; saturated fat 2.8g; mono fat 1.9g; poly fat 0.5g; protein 5.5g; carbohydrates 38.1g; fiber 0.1g; cholesterol 119mg; iron 1.9mg; sodium 114mg; calcium 179mg.
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