Winter Spice Vanilla Pudding with Brandied Whipped Cream
A comforting and elegantly spiced vanilla pudding, infused with orange, cloves, cinnamon, and allspice. Topped with a luxurious brandied whipped cream, this dessert is perfect for cozy winter evenings.
Equipment
- Small Saucepan
- Medium Heavy-Bottomed Saucepan
- Whisk
- Fine Mesh Sieve
- Silicone spatula
- Electric Beaters (optional)
Ingredients
For the Pudding
- 1 cup heavy whipping cream
- 1 orange peel
- 6 whole cloves
- 1 whole cinnamon stick
- 2 anise pods
- 4 allspice berries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 large egg yolks
- 1 cup whole milk
- 2 tablespoons unsalted butter softened
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2 teaspoons brandy (or bourbon)
For the Brandied Whipped Cream (Optional)
- 2/3 cup heavy whipping cream
- 2 teaspoons powdered sugar
- Pinch of salt
- 1 teaspoon brandy
Instructions
- 1. Infuse the Cream: In a small saucepan, combine 1 cup heavy cream with the orange peel, cloves, cinnamon stick, anise pods, and allspice berries. Gently heat it until it just starts to simmer, then immediately take it off the stove. Let it cool completely at room temperature for about 20-30 minutes to let those delicious spices infuse.
- 2. Prepare the Pudding Base: While the cream is infusing, grab a medium, heavy-bottomed saucepan. Whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until the mixture is smooth. Gradually pour in the whole milk, whisking constantly until everything is well combined.
- 3. Combine & Cook: Once your infused cream has cooled, strain it through a fine-mesh sieve directly into the saucepan containing the milk and egg mixture. Whisk everything together until fully blended.
- 4. Thicken the Pudding: Place the saucepan over medium-low heat. Cook, stirring continuously, until the pudding just begins to show its first bubble, which means it's thickening up nicely. To ensure a smooth texture and prevent sticking, switch between a whisk and a silicone spatula to scrape the bottom and sides of the pan as it cooks.
- 5. Finish the Pudding: As soon as you see that first bubble, remove the saucepan from the heat. For an extra silky pudding, you can strain it one more time into a clean bowl. Stir in the softened butter, vanilla paste, and brandy until everything is smoothly incorporated.
- 6. Serve It Up: Pour your warm pudding into individual serving containers like small mason jars or teacups. You can enjoy it warm, at room temperature, or chilled. If serving chilled, let it cool on the counter before refrigerating until firm.
- 7. Whip the Cream (Optional): If you're making the brandied whipped cream, use electric beaters or a whisk to whip the 2/3 cup heavy cream, powdered sugar, and a pinch of salt until soft peaks form. Gently whisk in the brandy to taste.
- 8. Garnish: Just before serving, add a dollop of brandied whipped cream on top of each pudding, perhaps with a little extra orange zest for a pretty finish.
Notes
Nutrition Information (per serving):
Calories: 463 kcal
Total Carbs: 36 g
Net Carbs: 35 g
Fats: 33 g
Protein: 5 g
Calories: 463 kcal
Total Carbs: 36 g
Net Carbs: 35 g
Fats: 33 g
Protein: 5 g
