Ginger Pudding Parfaits with Lemon Madeleines
  • Yield: servings


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe by Ryan, Ryan’s Baking Blog