Peach Pudding with Ginger Crumble

Products Used
Peach Pudding with Ginger Crumble



  1. In a medium saucepan, heat 4 cups of milk over medium heat until hot, but not boiling.
  2. While milk heats, whisk egg yolks for 30 seconds to 1 minutes until well combined. Add remaining 1/2 cup milk, sugar, cornstarch, and salt. Whisk until combined.
  3. Pour 1/2 of hot milk into egg mixture, whisking until smooth. Gradually whisk egg mixture into hot milk in pan, whisking constantly. Continue whisking constantly as mixture comes to a boil, then cook for 5 minutes, until thickened. Remove from heat and whisk in vanilla bean paste.
  4. Let cool for about 20 minutes, stirring frequently. Meanwhile, peel and chop 5 peaches to make about 1 cup chopped. Stir chopped peaches into cooled pudding and pour into 6 glasses or bowls. Press plastic wrap onto top of each pudding. Refrigerate at least 4 hours.
  5. While pudding chills, make crumble. Stir crumbs, crystallized ginger, sugar, and salt together. Add melted butter and stir until combined. Pour into a skillet and cook over medium heat until slightly crispy, about 5 minutes. Remove to a plate to cool.
  6. Peel and slice last peach.
  7. Top puddings with whipped topping or whipped cream, crumble, and sliced peaches.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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