Ginger Pudding (Adapted from CL)
3 cups milk, divided
1/3 cup finely chopped crystallized ginger
2/3 cup granulated sugar
3 tablespoons potato starch (can use cornstarch)
3 large egg yolks
1 tablespoon butter
1 teaspoon grated lemon zest
1 teaspoon vanilla
In a medium saucepan, stir together 2 1/2 cups milk and ginger. Bring mixture to a simmer over medium heat, stirring often. Remove from the heat and set aside for 5 minutes.
Meanwhile, whisk together the remaining 1/2 cup milk, sugar, potato starch, salt and egg yolks. Gradually whisk one-fourth of the hot milk mixture into egg mixture - pour heated eggs back into the milk mixture, whisking constantly. Place pan back onto the head and bring to a boil over medium - cook, stirring, until thick and creamy, about 1 minute. Remove from the heat and stir in butter, zest and vanilla. Divide pudding between 6 ramekins and cover surface with plastic wrap. Place into the refrigerator until well-chilled before serving.
Makes 6 servings.