Tuesday, August 12, 2014

Yummy Lemon - Ginger Pudding

2 - inch piece fresh ginger, peeled
Zest of 1 lemon, plus juice of 1 1/2 lemons
1/2 cup sugar
2 tbsp. cornstarch
pinch of salt
1 cup whole milk
3/4 cup half and half
1 tbsp. unsalted butter.

Grate the ginger into medium bowl. Add the lemon zest and juice, set aside.

Whisk the sugar, cornstarch, and salt together in a medium sauce pan. Add the milk and half and half, whisk to combine. Bring ingredients to a simmer over medium-high heat while whisking constantly, until the mixture is thick and starts to boil, 6 to 8 mins.  Turn off the heat and use a spoon to stir in the ginger - lemon mixture and the butter, slowly stirring until butter is completely melted. Pour the mixture through a fine mesh sieve  and into a medium bowl.

Cool 10 minutes before covering with plastic wrap and refrigerating. You can divide it into serving size dishes also at this point, cover them with plastic wrap. Refrigerate for at least 1 hour. Makes 4 servings.



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