Peach Pudding with Ginger Crumble

By Bridget Edwards

Prep Time:

30m

Yield:

6 servings

Plan for:

Refrigerate at least 4 hours

Craving a summery southern pudding? This Peach Pudding with Ginger Crumble is sure to satisfy your sweet tooth. Rich, vanilla bean-studded pudding is mixed with fresh, ripe peaches and topped with a buttery, ginger crumble.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

4 1/2 cups whole milk
5 egg yolks
1 cup Dixie Crystals Extra Fine Granulated Sugar
1/3 cup cornstarch
1/4 teaspoon kosher salt
2 teaspoons vanilla bean paste
Fresh peaches, about 6 medium
1 cup gingersnap crumbs (about 20 cookies)
3 tablespoons finely chopped crystallized ginger
1/2 tablespoon Dixie Crystals Extra Fine Granulated Sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted
Whipped topping or cream

Directions

In a medium saucepan, heat 4 cups of milk over medium heat until hot, but not boiling.
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.
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.
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.
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.
Peel and slice last peach.
Top puddings with whipped topping or whipped cream, crumble, and sliced peaches.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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