Easy Winter Spice Vanilla Pudding with Brandied Whipped Cream Recipe:- Vanilla bean, brandy, orange zest, and toasty spices are the ingredients that give this velvety vanilla pudding its flavor. It is an easy and elegant winter treat.
Easy Winter Spice Vanilla Pudding with Brandied Whipped Cream Recipe
I was creating a simple syrup for cocktails that contained orange and cloves the other day, and the perfume was so intoxicating that I knew I had to find a way to incorporate those tastes into some kind of dessert. I decided to make a simple syrup for cinnamon and orange. As a result of the fact that infusing spices and citrus peel into cream is an excellent method for developing taste, I contemplated making a creme brûlée, an ice cream, or a panna cotta. However, I ultimately decided to make pudding since it is not only simple to prepare but also maintains that sumptuous texture.
WHAT YOU’LL NEED
- cream
- milk
- sugar
- egg yolks
- butter
- cornstarch
- orange peel
- whole spices: clove, cinnamon, anise, allspice, vanilla bean
- salt
- brandy
HOW TO INFUSE FLAVORS INTO CREAM
Heavy cream is infused with entire spices and orange peel, which results in a complex flavor that is incorporated into this pudding. It is quite easy to create, and it works well for a wide variety of flavors, from the delicate florals that I use in my grapefruit blossom pot de crème to the dried mushrooms that I use to make my favorite handmade cream of mushroom soup for a traditional green bean casserole.
- heat the cream in a small saucepan until just starting to simmer.
- remove from the heat and add your spices and citrus peel, cover the saucepan
- allow to sit at room temperature until fully cooled, or about 20 or 30 minutes (you can taste the cream to see if the flavor is strong enough for you, and leave it longer to infuse more if you’d like)
- strain the spices out of the cream and use it in your recipe
See Also: Chinese Beef And Broccoli Stir Fry Recipe
HOW TO SERVE WINTER SPICE PUDDING
- You can serve this pudding either warm or chilled. I happen to like it warm, but it works equally well cold from the fridge, and is much easier to prep ahead that way.
- Pour the warm pudding into your serving containers and let them cool in the fridge until ready to serve. Top with the brandied whipped cream and orange zest garnish just before serving. Small mason jars, cocktail glasses, or teacups all work great for serving individual portions of pudding.
- You can also chill the pudding in a larger container and spoon it into your serving containers when you are ready to eat.
INGREDIENTS
- 1 cup heavy whipping cream
- peel of 1 orange
- 6 whole cloves
- 1 whole cinnamon stick
- 2 anise pods
- 4 allspice berries
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- 1/8 tsp salt
- 3 egg yolks
- 1 cup whole milk
- 2 Tbsp unsalted butter, softened
- 2 tsp vanilla bean paste (or extract)
- 2 tsp brandy, or bourbon
FOR THE BRANDIED WHIPPED CREAM (OPTIONAL)
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- 2/3 cup heavy whipping cream
- 2 tsp powdered sugar
- pinch salt
- 1 tsp brandy
INSTRUCTIONS
FOR THE PUDDING
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Start by infusing the cream with the spices. In a small saucepan, combine the heavy cream, orange peel, cloves, cinnamon stick, anise pods, and allspice berries. Bring to a simmer, and then immediately remove from the heat and allow to cool to room temperature (about 20-30 minutes).
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Meanwhile, in a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth. Then add the milk, a little at a time, whisking until everything is smooth.
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When the infused cream has cooled, strain it directly into the saucepan with the milk mixture, whisking everything together.
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Set the mixture over medium-low heat and cook, stirring constantly, until the pudding just begins to come to a boil. I like to switch between a whisk and a silicone spatula while I’m cooking pudding to make sure I’m scraping everything off the bottom of the pan so it cooks evenly.
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Once you see that first bubble, remove from the heat and strain the pudding into a bowl to catch any lumps. Whisk in the butter, vanilla paste, and brandy. Pour into your serving containers. Serve it warm, at room temperature, or chilled.
FOR THE BRANDIED WHIPPED CREAM
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With electric beaters, or a whisk, whip the cream, salt, and powdered sugar until soft peaks form. Whisk in the brandy, to taste. Serve a dollop on top of the cooled pudding.
NOTES
- Lower the fat content by using all whole milk.