Meet your new favorite holiday dessert. This creamy, luscious gingerbread pudding is full of warm spices and rich molasses — perfect for any holiday table.
In a medium saucepan, whisk together whole milk, heavy cream, dark brown sugar, cornstarch and molasses. Constantly whisk over medium heat until it reaches a simmer, and the mixture slightly thickens. Remove from heat. The cornstarch will initially look lumpy, but keep whisking, and it'll smooth out. Do not boil.
In a small bowl, whisk the egg yolks with vanilla extract, ginger, cinnamon, nutmeg and cloves for about three minutes. Add a ladle of the cream mixture to yolks and whisk constantly. Once it's incorporated, add another scoop and repeat once or twice. Pour the cream-egg mixture back into the saucepan with the rest of the cream and return to heat. Continue to whisk constantly until the mixture thickens to a pudding consistency.
Remove from heat and add cubed butter, stirring to help it melt. Pour through a fine-mesh sieve into another bowl, directly cover the surface with plastic wrap and refrigerate until chilled. Enjoy!
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.