Ginger & Black Pepper Butterscotch Pudding

Ginger & Black Pepper Butterscotch Pudding

Serves: 6

Recipe by Lynmar Estate Chef David Frakes

 

 

6 T salted butter, cut into 6 pieces

1 1/4 C packed dark brown sugar

4 large egg yolks

1/3 C cornstarch

3 C whole milk

1 1/2 tsp ground ginger

1/2 tsp kosher salt

1/2 tsp ground black pepper, plus more to serve

 

 

1. In a large saucepan over medium-high heat, cook the butter and sugar, stirring until vigorously bubbling, then continue to cook for one minute.
2. Off heat, add 1/2 cup water and stir until the caramel dissolves.
3. In a medium bowl, whisk the yolks, cornstarch, milk, ginger, salt and pepper, then whisk it into the caramel in the pan.
4. Bring to a simmer over medium heat, whisking constantly, and cook until thickened, 1-2 minutes.
5. Transfer to a bowl, press kitchen parchment directly against the surface and refrigerate until cold.
6. Serve sprinkled with additional pepper.
7. Optional garnish: lightly sweetened whipped cream or chopped crystallized ginger.