Lemon-Ginger Pudding

Recipe by: Makers of LACTAID® brand products

Put a new twist on a tangy dessert by adding a few pinches of ginger to traditional lemon pudding.

Yield: 4

Prep Time: 10 minutes

Total Time: 1 hour, 20 minutes

2 inches fresh gingerroot, peeled

Zest and juice of 1 lemon

1/2 cup sugar

2 tablespoons cornstarch

Pinch kosher salt

1 tablespoon unsalted butter or margarine

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® 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.