Ginger Vanilla Pudding

Posted by on Nov 7, 2012 in Recipes | 0 comments

Ginger Vanilla Pudding

Today was a very atypical day: I had a sweet tooth. Ironically, this is very rare in my life. However, if there’s one thing everyone should know, I am a HUGE pudding fanatic. So there I was, craving something sweet, when I decided I wanted pudding. I opened my fridge and I saw that I had all the essential ingredients: milk, eggs, and butter. I didn’t feel like using corn starch (I was having a lazy night), so I decided to use flour instead as my emulsifier.Why? Only because I was feeling too lazy to reach for my corn starch 🙂 Told you, I was having a lazy night… I wasn’t even supposed to bake today! Anyway, on with the story.

Not knowing where my cravings would take me, I just kept staring at my pantry and taking out random ingredients that would satisfy my palate. The winners were: vanilla extract, fresh ginger root, brown sugar. I grabbed my saucepan and started pouring my ingredients. I tend to “wing” my recipes, so I wasn’t sure if this would end up a success or not, but I was happy with my end result hence why I am writing this blog!

2 cups Milk (I used Lactaid)
8 teaspoons brown sugar
3 whole eggs (cage free/veg fed)
1 teaspoon grass fed butter (Kerry Gold)
1/2 cup unbleached flour
3 teaspoon vanilla extract
2 teaspoons freshly grated ginger


Pour milk into saucepan and combine with the sugar, ginger and vanilla extract. Bring to a boil on high, and then lower the heat to medium. In a bowl, whip the eggs until frothy. Pour 1/2 cup of the hot milk mixture into the eggs to temper the mix. Pour the solution into the saucepan, mixing vigorously. Add flour and continue mixing until all ingredients are well blended. Once the mixture starts to bubble thickly, remove from heat. Allow to slightly cool as you continue to mix. Add butter, and mix thoroughly. Transfer the pudding into your serving dish and allow to cool before placing into refrigerator.

Makes about 5 servings

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