Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups milk
- ⅓ cup crystallized ginger, finely chopped
- ⅔ cup sugar
- ¼ cup cornstarch
- pinch of salt
- 3 egg yolks
- 1 tbsp butter
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
Directions
Place 2 and one half cups of the milk along with ginger in a saucepan and simmer over low heat for several minutes stirring constantly.
Remove from heat and set aside.
Combine remaining milk, sugar, cornstarch, salt and egg yolks in a bowl and whisk together.
Slowly add half hot milk mixture to cold milk mixture.
Return this to the saucepan with the remaining hot milk.
Bring to a boil and cook for 1 minute or until thick.
Remove from heat and stir in remaining ingredients.
Pour into serving bowls and chill until firm.
Category:Indiancuisineandculture
Category:Pudding Recipes
Category:Crystallized ginger Recipes
Category:Egg yolk Recipes