To prepare this Ginger Pudding this morning, I finely diced a few rounds of crystallized ginger and tossed the pieces into a pot that was filled with milk. We brought the milk up to a simmer (be sure to stir often!) and then took it off the heat to hang out, giving the ginger time to work and the milk time to cool down slightly.
Poured back into the same pot you already used, the loose base is placed back on the stove and brought to a boil - this will continue cooking the yolks and activate the starch, which will give you a luxurious and thick texture after it has had a chance to chill out in the refrigerator. Before that happens though, we sneaked in a bit more punch by adding a knob of butter, brilliant lemon zest and a splash of floral vanilla. Now, if you're a pudding skin fan, which I am definitely not, leave the cover off once you go to cool the pudding. If you're not a fan, lay a piece of plastic wrap right on the surface so a skin doesn't have a chance to form.