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Gingerbread Cookie Pudding

24 ounce s
heavy cream
12 ounce s
4 ounce s
1/4 teaspoon
Ginger, ground
1/4 teaspoon
Cinnamon, ground
1 cup
Gingerbread Cookies, crushed
5 ounce s
Dark Brown Sugar
4 ounce s
1 teaspoon
kosher salt
Cage-free egg
cage-free egg yolks
5 tablespoon s
2 1/2 ounce s
ounces Butter
1/2 ounce
Myers Dark Rum, optional
  1. In a heavy medium sauce pan, whisk the cream, milk, sugar, spices and cookies, reserve.
  2. Place over a medium flame and bring to simmer. Infuse for 20 minutes. Strain.
  3. In a large sauce pan, combine brown sugar, water, and salt.
  4. Place over medium-high heat.
  5. Bring to a boil.
  6. Continue to cook stirring occasionally to keep the mixture from scorching, for 5 minutes, the mixture is a deep brown and caramelized.
  7. Remove from heat, immediately whisk in the warm cream mixture. Careful it will bubble.
  8. Whisk smooth until the caramel is fully incorporated. Return to high heat, bring to a boil.
  9. Remove from heat.
  10. In a medium bowl whisk together the egg, egg yolks, and cornstarch.
  11. Whisking constantly, add half of the hot caramel cream, to the egg mixture, add remaining caramel cream.
  12. Pour the back into the saucepot, whisking constantly, cook over medium heat, for about 2 minutes, until a very thick custard forms.
  13. Remove the custard from the heat and whisk in the butter and rum.
  14. Pour the custard through a chinois into ten 6-oz glasses, to within 1/2 inch of the rim. Cover with plastic wrap, refrigerate for 2 hours, or until well chilled.
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