Sort Of Decadent (Ginger-Vanilla-Coconut) Pudding

Name: Sort Of Decadent (Ginger-Vanilla-Coconut) Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks (one whole egg is also fine); 2 tablespoons cornstarch; 1/4 cup white sugar; 1 3/4 cups milk (I actually use skim from powder, use what you have on hand); 1 vanilla bean, split and seeds scraped out; 2 teaspoons freshly grated ginger (from about 1/2 inch knob), with any juice that was released; 1/4 cup UNSWEETENED coconut; crystallized chopped ginger; 1 teaspoon unsalted butter; Pinch salt (optional); banana chips, crumbled (optional, for topping); 2 or more extra toppings:dried fruits, chocolate shavings, toasted coconut, granola, graham crackers

Servings: persons

2 egg yolks (one whole egg is also fine)
2 tablespoons cornstarch
1/4 cup white sugar
1 3/4 cups milk (I actually use skim from powder, use what you have on hand)
1 vanilla bean, split and seeds scraped out
2 teaspoons freshly grated ginger (from about 1/2 inch knob), with any juice that was released
1/4 cup UNSWEETENED coconut
crystallized chopped ginger
1 teaspoon unsalted butter
Pinch salt (optional)
banana chips, crumbled (optional, for topping)
2 or more extra toppings:dried fruits, chocolate shavings, toasted coconut, granola, graham crackers

1
Heat all the milk minus a few tablespoons (which should be kept chilled) with the vanilla bean and seeds, ginger and coconut over low heat for about 10 minutes. Slow and low heat will infuse the flavors better.
2
While the milk is infusing, in a large heat-proof bowl whisk the cornstarch and egg yolks together until they are a paste. Then whisk in the sugar, beating until light and pasty. Splash in the cold milk you have reserved and whisk till smooth.
3
If the milk is not bubbling, increase the heat and watch it carefully until bubbles form around the sides. Put a separate pot of water on to boil (it will be the bottom of a double boiler).
4
Strain a little (a few tablespoons' worth) of the milk into the egg-cornstarch mixture and whisk. Repeat with a little more. This tempers the eggs. Strain the rest of the milk in and whisk till smooth.
5
Set the mixture over the boiling water bath. You could use a real double-boiler, but any apparatus you can think of that sets just the bottom of the mixture into the hot water works fine. Heat the mixture for at least 5 minutes (it may never actively boil). It will thicken considerably and noticeably. It's ready when you can run your finger along the back of the cooking spoon and no drips break that clean line.
6
Off the heat, add a dot of unsalted butter and a pinch of salt, stirring to melt and incorporate. Vanilla extract would be added here if you didn't use a vanilla bean.
7
Strain into two teacups or custard cups.
8
Chill until set (several hours). Sprinkle with crystallized ginger and banana chip crumbs and any of the other recommended toppings. Treat it like ice cream, it benefits from the extra texture.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 egg yolks (one whole egg is also fine), 2 tablespoons cornstarch, 1/4 cup white sugar, 1 3/4 cups milk (I actually use skim from powder, use what you have on hand), and more.

Yes, Sort Of Decadent (Ginger-Vanilla-Coconut) Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!