Easy Gingerbread Pudding Dessert (Printable Format)

Creamy gingerbread pudding with warming spices and eggnog whipped cream for a festive finish.

# Needed Ingredients:

→ Gingerbread Pudding

01 - 2 1/2 cups whole milk
02 - 1/2 cup heavy whipping cream
03 - 2/3 cup light brown sugar
04 - 4 tablespoons cornstarch
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground cloves
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
10 - 4 large egg yolks
11 - 1/4 cup unsulphured molasses
12 - 3 tablespoons unsalted butter, cut into pieces
13 - 1 teaspoon pure vanilla extract

→ Eggnog Whipped Cream

14 - 1/2 cup heavy whipping cream, chilled
15 - 2 tablespoons eggnog, chilled
16 - 1/3 cup powdered sugar

→ Optional Topping

17 - Crushed gingersnap cookies

# Preparation Steps:

01 - Combine whole milk and heavy cream in a medium saucepan. Warm over medium heat until the mixture begins to simmer.
02 - In a mixing bowl, whisk together the light brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt until uniform.
03 - Add egg yolks and unsulphured molasses to the dry mixture. Whisk thoroughly to achieve a smooth, thick paste.
04 - Once the dairy mixture simmers, slowly stream in approximately one-third while whisking continuously to temper the eggs and prevent curdling.
05 - Return the tempered egg mixture to the saucepan with the remaining dairy. Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 8 to 10 minutes. Allow to boil for 30 seconds.
06 - Remove from heat. Add unsalted butter, one piece at a time, whisking until fully incorporated before adding more. Stir in pure vanilla extract.
07 - Strain the pudding through a fine mesh sieve into a bowl for a smooth texture. Cover surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or overnight.
08 - Whip chilled heavy cream, eggnog, and powdered sugar together until soft peaks form. Refrigerate until using.
09 - Stir chilled pudding until smooth. Portion into individual cups. Top with eggnog whipped cream and finish with crushed gingersnap cookies as desired.

# Supplementary Details:

01 - Tempering the eggs by gradually introducing the hot milk mixture prevents curdling for a smooth final consistency.
02 - Directly covering the pudding’s surface while refrigerating avoids the formation of an undesired skin.

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