Ginger Pudding Cups

2 wine glasses filled with layers of ginger pudding and crumbled biscuits

Ginger Pudding Cups

In this rich and velvety smooth dessert, crisp and buttery PC®Black Label Belgian Dark Chocolate Enr...

In this rich and velvety smooth dessert, crisp and buttery PC®Black Label Belgian Dark Chocolate Enrobed Biscuits are crumbled and layered with lightly sweet and delicately spiced ginger-infused flavours.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: Vegetarian, English, Canadian
  • Season: Spring
  • Course: Dessert
  • Main Ingredient: Milk
  • Calories

    410 cal

  • Total Fat

    22 g

  • Sodium

    115 mg

  • Total Carbohydrate

    46 g

  • Dietary Fiber

    1 g

  • Protein

    7 g

Ginger Pudding Cups

2 wine glasses filled with layers of ginger pudding and crumbled biscuits

  • Calories

    410 cal

  • Total Fat

    22 g

  • Sodium

    115 mg

  • Total Carbohydrate

    46 g

  • Dietary Fiber

    1 g

  • Protein

    7 g

How to make

Ingredients

  • 2 cups (500 mL)

    Homogenized milk
  • 8 slices

    Ginger root (each about the size of a quarter), peeled
  • 1/2 cup (125 mL)

    Granulated sugar
  • 3 tbsp (45 mL)

    Cornstarch
  • 2

    Large eggs
  • 1

    Large egg yolk
  • 1 box (150 g)

    PC®Black Label Belgian Dark Chocolate Enrobed Biscuits With Candied Stem Ginger And Natural Pear Flavor
  • 3/4 cup (175 mL)

    Cold 35% whipping cream
  • 3 tbsp (45 mL)

    Icing sugar

How to make

  • Step 1

    Place milk and ginger in saucepan. Bring just to a boil. Remove from heat, cover and let stand for 15 minutes.

  • Step 2

    Whisk together sugar and cornstarch in shallow bowl. Whisk in eggs and yolk. Gradually whisk in half of the ginger-infused milk; whisk mixture back into saucepan. Return saucepan to medium heat; cook for 2 to 3 minutes, whisking constantly, or until mixture begins to bubble. Continue to cook for 1 minute longer. Remove from heat; whisk vigorously for 20 seconds. Strain through fine mesh sieve into a bowl; discard ginger. Place piece of plastic wrap directly on surface of pudding. Refrigerate for 1 hour or up to 2 days.

  • Step 3

    Cut one or two biscuits into 6 triangles and set aside. Place remaining biscuits in resealable bag; crush with rolling pin into bite-size pieces.

  • Step 4

    Remove chilled pudding from refrigerator. Whisk until smooth and creamy. Divide half of the pudding among six 3/4-cup (175 mL) ramekins. Top with crushed cookies, then remaining pudding, dividing evenly.

  • Step 5

    Whip cream to soft peaks; add icing sugar and whip to medium-stiff peaks. Place a decorative dollop on top of each pudding cup. Garnish with cookie triangles and serve, or cover and chill for up to 6 hours.

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