Recipe courtesy of William Granger
Recipe courtesy of William Granger
Watch how to make this recipe.
Little Steamed Ginger Puddings with Coconut Custard
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 914
- Total Fat
- 60 g
- Saturated Fat
- 45 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 58 g
- Protein
- 12 g
- Cholesterol
- 210 mg
- Sodium
- 460 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 914
- Total Fat
- 60 g
- Saturated Fat
- 45 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 58 g
- Protein
- 12 g
- Cholesterol
- 210 mg
- Sodium
- 460 mg
Ingredients
Coconut Custard
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
4 (8-ounce) pudding basins or ramekins- Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
- Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
Coconut Custard
- In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.
