Ginger Pudding

Recipe Ingredients

18 teaspoons	90ml	California fresh eggs yolks* (large)
3 cups	711ml	Heavy cream
1 1/2 cups	355ml	Half and half cream
1 cup	198g / 7oz	Butter
1 cup	198g / 7oz	Sugar
1/3 cup	78ml	Fresh ginger Puree
1 tablespoon	15ml	Vanilla extract
2		Mangos - sliced

Recipe Instructions

Beat all ingredients, except vanilla and mango, together in top of double boiler.

Place over boiling water and stir constantly until mixture thickens and will coat a spoon. Remove from heat.

Beat in vanilla.

Pour into serving dishes and refrigerate until set.

Garnish with mango slices just before serving.

8 1-cup servings or 11 6-ounce servings

Source:
"California Egg Commission" S(Internet address): "http://www.eggcom.com "

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