Ginger Pudding Cups | PC.ca

Ginger Pudding Cups

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

PC Black Label Belgian Dark Chocolate Biscuits

Ginger Pudding Cups

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

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

  • Serving Size

    1 serving

  • 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

PC Black Label Belgian Dark Chocolate Biscuits

  • Serving Size

    1 serving

  • 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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