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- 1 can(s) (14-ounce) sweetened condensed milk, (1 1/4 cups)
- 1 1/2 cup(s) half-and-half
- 1 1/4 teaspoon(s) freshly grated nutmeg
- 3 tablespoon(s) molasses
- 1/3 cup(s) brandy
- 1/8 teaspoon(s) salt
- 4 large egg yolks
- 2 tablespoon(s) cornstarch
- 1 teaspoon(s) cornstarch, (combine with above cornstarch)
- 25 small (about 1 1/2 inch) gingersnap cookies
- 3/4 cup(s) heavy cream
- 1 1/2 teaspoon(s) 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 milk mixture to the egg mixture, while continuing to whisk, and set aside. Whisk the cornstarch and remaining half-and-half together in a medium bowl. Quickly whisk the cornstarch mixture into the hot 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.