Gingerbread Pudding with Bourbon Whipped Cream

For many reasons, this is a lovely grand finale to a holiday dinner party, not least of which is that nothing beats the flavors of gingerbread around the holidays. But also because this pudding is completely do-ahead. Baking in one large dish is no doubt easier, though sometimes I prefer to bake and serve my desserts in individual ramekins. If you choose to do so here, you must still use a water bath, and cut the baking time to 20-25 minutes until jiggly but set.

Gingerbread Pudding with Bourbon Whipped Cream

Prep Time 10 minutes
Cook Time 45 minutes
For many reasons, this is a lovely grand finale to a holiday dinner party, not least of which is that nothing beats the flavors of gingerbread around the holidays. But also because this pudding is completely do-ahead. Baking in one large dish is no doubt easier, though sometimes I prefer to bake and serve my desserts in individual ramekins. If you choose to do so here, you must still use a water bath, and cut the baking time to 20-25 minutes until jiggly but set.
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Servings 6

Ingredients
 

  • 1 ½ cups whole milk
  • 4 egg yolks
  • ¼ cup molasses, not blackstrap
  • ½ cup (100 grams) light brown sugar
  • ¼ cup (30 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon pure vanilla extract
  • teaspoon ground cloves
  • teaspoon kosher salt
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 3 egg whites
  • ½ cup (100 grams) granulated sugar

For serving:

  • 1 cup heavy cream
  • 1 teaspoon bourbon or vanilla
  • 2 tablespoons powdered sugar

Instructions
 

  • Preheat your oven to 350 F and butter an 8 x 8-inch ceramic or glass baking dish that is at least 2-inches deep and that will fit into a larger roasting pan.
  • Place the milk, egg yolks, molasses, brown sugar, flour, cinnamon, ginger, vanilla, cloves, salt and melted butter in a blender and puree for 2 minutes until thoroughly combined.
  • Using a stand mixer or hand held electric beaters, beat the egg whites in a clean bowl until soft peaks. Add the sugar 2 tablespoons at a time, then beat to stiff peaks.
  • Carefully fold the mixture from the blender into the egg whites in 3 stages. You are trying to keep the egg whites as fluffy as possible, but they will deflate some. Pour the batter into the prepared pan (it will come almost to the top), then place that pan in the larger pan, and pour in hot water to come halfway up the sides. Very carefully, so that water from the lower pan does not get into the batter, carry it to the oven (see note). Bake for 45 minutes, then remove carefully, and lift the cake pan from the roasting pan and let cool on a rack. Refrigerate for a few hours, or up to a day.
  • While it is chilling, whip the cream, bourbon or vanilla, and powdered sugar until thick. Refrigerate until ready to use.
  • To serve, scoop out portions into bowls and top with whipped cream.

Notes

Another method is to place the two baking dishes in the oven without the water, then pour in the hot water carefully into the lower pan. This way, you do not have to worry about carrying it over to the oven and spilling any water or cake batter. The downside is, you need to work quickly, and even if you do, your oven will lose some of its heat while the oven door is ajar and you are pouring the water in. Use whichever method you are most comfortable with.
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