Ginger Pudding

Every December, I buy A LOT of fresh ginger. One of the gingerbread cookie recipes that I do calls for a lot of fresh grated ginger. I figure that I can always use up any excess in stir frys or drinks.
Yesterday I thought of doing a pudding. The North American concept of pudding which is essentially a stovetop custard, is what I had in mind. It’s creamy and with a milk component, there’s opportunity to infuse it with any flavour I want. In this case, a bunch of fresh ginger. I may make this a few times between now and New Years it’s so good 😉 Enjoy! And Merry Christmas!!!

Ginger Pudding
Recipe type: Dessert
 
Ingredients
  • ½ cup white sugar
  • 3 Tbsp corn starch
  • Small pinch of salt
  • 1 tsp ground dried ginger
  • ½ tsp ground cardamom
  • ¼ cup fresh ginger, unpeeled cut into thick slices
  • 1-1/2 cups milk (2% or whole milk is preferred)
  • ½ cup heavy cream
  • 2 large egg yolks
  • 2 Tbsp unsalted butter
  • 1 tsp vanilla
Instructions
  1. In a small pot, add the milk and fresh ginger. Bring to a simmer over medium high heat. Reduce heat to medium low and simmer for 20 minutes. Take off the heat and allow the ginger to steep for 3-5 minutes, depending on how "hot" you'd like the ginger flavour to be.
  2. In a medium pot, add the sugar, cornstarch, salt, dry ground ginger and cardamom. Whisk together to combine. In a medium bowl, whisk together, the cream and egg yolks. Strain the ginger-infused milk into the cream-egg mixture gradually, whisking quickly to incorporate and temper the eggs. Whisk the wet ingredients into the medium pot with the dry mixture.
  3. Place the pot on medium heat. Whisk quickly and constantly for 3-5 minutes. It will thicken rather quickly so be very attentive of it. Once thick, reduce the heat to medium low and pulling the pot on and off the heat, whisk for another minute.
  4. Take off the heat and transfer the mixture to 4 individual serving dishes. Cover with plastic wrap, pressing on the top of the pudding to prevent a "skin," unless you like pudding skin, then leave the plastic wrap loose 😉
  5. Refrigerate the pudding for at least 3 hours. Serve with whipped cream and berries if you like, but it's great on its own.