This eggnog-and-brandy pudding faithfully re-creates the taste of traditional holiday eggnog.Yield: Serves: 6
|1 can||sweetened condensed milk|
|1 1/2 cups||half and half, divided|
|1 1/4 teaspoons||freshly grated nutmeg|
|4||large egg yolk|
|2 tablespoons||+ 1 tsp cornstarch|
|25||small gingersnap cookies|
|3/4 cup||heavy cream|
|1 1/2 teaspoons||confectioners' sugar|
Make the pudding: Fill a large bowl with ice water and set aside. Bring the sweetened condensed milk, 1 cup of the half-and-half, nutmeg, molasses, brandy, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally to prevent burning. Remove from heat.
Whisk the egg yolks and 1/4 cup half-and-half in a medium bowl until combined. Slowly add in 1/4 cup of the hot sweetened condensed milk mixture to the egg mixture, while continuing to whisk, and set aside. (this will cool the egg yolk mixture.)
Whisk the cornstarch and remaining 1/4 cup half-and-half together in a medium bowl. Quickly whisk the cornstarch mixture into the hot sweetened condensed milk mixture. Place the pan back on heat, increase to medium-high, and whisk constantly until it just boils.
Remove from the heat and add the egg mixture, while stirring vigorously, to the hot milk mixture. Place the pan over medium-high heat and cook, stirring constantly, until the liquid just begins to simmer. Immediately remove from the heat and strain into a medium bowl. Cover with plastic wrap, placing the film directly on the hot pudding, and set in the ice bath to cool. Refrigerate.
Assemble the dessert: Crush 1 gingersnap and set aside. Combine the heavy cream and confectioners' sugar in a large bowl and beat to soft peaks. Alternate layers of cooled pudding, gingersnaps, and cream in six 6-ounce individual custard cups. Chill for at least one hour. Top with crushed cookies and serve.