Candied Ginger Pudding

1. 1

   Lightly coat 4 ramekins with the oil.

2. 2

   In a small saucepan over medium heat bring the chopped ginger and 2 cups of the milk to a simmer. Reduce heat to low and cook for one minute. Remove from heat and allow to steep for 10 minutes.

3. 3

   In a medium saucepan combine the brown sugar, cornstarch and salt. Whisk in the remaining 3 tbsp of milk. Strain in the steeped milk (discard the ginger). Stir until smooth. Bring to a simmer over medium heat while stirring gently. Remove from heat.

4. 4

   In a small bowl lightly whisk the egg yolks. Slowly stir in 1/2 cup of the thickened milk. Add the egg mixture to the saucepan of hot thick milk. While stirring, bring to a simmer over medium heat. Reduce heat to low and cook for 1 minute (yes, keep on stirring). Remove from heat. Divide the pudding between the 4 ramekins. Place plastic wrap directly on the surface of the puddings and chill for 4 to 24 hours.

5. 5

   To serve: Remove the plastic wrap and unmold each pudding by running a knife around the edge, placing a dessert plate over the top and inverting.

6. 6

   Combine 1/4 cup water with the fine sugar in a small heavy saucepan that has a tight-fitting lid. Cook uncovered over medium heat and swirl occasionally (don't let it boil before the sugar dissolves).

7. 7

   When it reaches a boil, cover tightly and cook on high for 2 minutes. Remove lid. When the sugar water begins to darken, swirl once more. Leave it alone until it has warmed to amber. Dip the bottom of the saucepan in cold water for one second. Carefully spoon a couple of tablespoons onto the top of each pudding. Tilt the pudding so the caramel drizzles down the sides before hardening. Garnish with the sliced candied ginger.

No additional tips available.