Put a new twist on a tangy dessert by adding a few pinches of ginger to traditional lemon pudding.
2 inches fresh ginger root, peeled
Zest and juice of 1 lemon
½ cup sugar
2 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter or margarine
LACTAID® Lactose-Free Whole Milk
- Grate the ginger into a small bowl. Add the lemon zest and juice and set aside.
- Whisk the sugar, cornstarch, and salt together in a medium saucepan. Add the LACTAID® Lactose-Free Whole Milk and whisk to combine. Bring the ingredients to a simmer over medium-high heat while whisking constantly until the mixture is thick and starts to bubble, 6 to 8 minutes.
- Turn off the heat and use a wooden spoon to stir in the ginger-lemon juice mixture and the butter, slowly stirring until the butter is completely melted. Pour the mixture through a fine-mesh sieve and into a medium bowl.
Cool for 10 minutes before covering flush with plastic wrap and refrigerating (at this point you can also divide the pudding into 4 dessert bowls and cover each with plastic wrap). Refrigerate for at least 1 hour before serving.