Ginger Pudding Parfaits With Lemon Madeleines

Posted: September 1, 2011 at 2:16 am


Recently I was contacted by a company called Donsuemor who asked me to create a dessert for their Dessert-A-Day feature coming in October.

I used this as an excuse to make another fall recipe before August ended.

Ginger pudding, with chopped pieces of crystallized ginger, gets layered with crushed up Donsuemor lemon zest madeleines for a delicious combination. I don’t think enough people know about how awesome it is and not enough people utilize it so I’m making it my mission to inform you. Try it, if you like them separately, you will love them together.


Pudding skin is gross. Unless you like that, in which case it’s totally awesome. But I don’t like it, so I covered up my pudding tightly with plastic wrap. It prevents that skin from forming.


I don’t know why this glass has bumps on it but it does. It’s also a really tall glass for a heaping serving of pudding. The recipe will make two full sized glasses or 4 half glasses. I recommend going with the half glasses, it’s great pudding layered with amazing madeleines but eating a full glass is still a lot.

Print Recipe
Ginger Pudding Parfaits With Lemon Madeleines
Ginger Pudding recipe adapted from My Recipes

Makes 4 servings

3 cups 1% milk, divided
1/3 cup finely chopped crystallized ginger, plus more for garnish
2/3 cup sugar
3 tablespoons cornstarch
Dash of salt
3 large egg yolks
1 tablespoon butter
1 teaspoon lemon zest
1 teaspoon vanilla extract
12 lemon zest madeleines

Combine 2 1/2 cups milk and crystallized ginger in a medium saucepan. Bring to a simmer over medium heat, stirring frequently. Remove from heat and allow to cool for 5 minutes.

In a medium bowl, combine remaining 1/2 cup milk, sugar, cornstarch, salt, and egg yolks. Whisk together until well blended. Slowly add one-fourth of the hot milk mixture into the egg mixture, stirring constantly. Go very slowly so you don’t accidentally cook the eggs. Pour back in with the milk mixture and bring to a boil over medium heat, cooking for 1 minutes or until thick and creamy, stirring constantly. Remove mixture from heat, stir in butter, zest, and vanilla. Pour into a bowl or large glass measuring cup, cover the surface of the pudding with plastic wrap. Chill at least 4 hours.

If using four small glasses to serve, place 1/2 cup ginger pudding in the bottom of each glass and top with 2 crushed madeleines each. Add another half cup pudding and top with a whole madeleine and sprinkle with some crystallized ginger pieces.

Filed Under Treats

Comments

4 Responses to “Ginger Pudding Parfaits With Lemon Madeleines”

  1. Elina (Russian Bites) says:
    September 2, 2011 at 1:06 pm

    Mmm, I think I’ve had them. Love how buttery and fresh tasting they are. Anything lemony is pretty awesome! :)

    Reply
  2. Karina says:
    September 19, 2011 at 1:12 pm

    Do you know if I can use sea salt instead?

    Reply

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