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Winter Spice Vanilla Pudding with Brandied Whipped Cream

Decadent Winter Spice Vanilla Pudding with Brandied Cream

Delight in this Winter Spice Vanilla Pudding with Brandied Whipped Cream, infused with orange and spices for a comforting treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 2 cups Heavy Whipping Cream Can use whole milk to lower fat.
  • 3/4 cup Granulated Sugar Can use a sugar alternative.
  • 1/4 cup Cornstarch Can use arrowroot powder.
  • 1/4 teaspoon Salt No substitutions necessary.
  • 6 large Egg Yolks No substitute for texture.
  • 1 cup Whole Milk Can substitute with low-fat milk.
  • 2 tablespoons Unsalted Butter Can omit for dairy-free versions.
  • 1 tablespoon Vanilla Bean Paste Vanilla extract is acceptable.
For the Spices and Flavoring
  • 1 tablespoon Orange Peel Use fresh zest for best results.
  • 6 whole Whole Cloves Ground cloves can be used.
  • 1 stick Cinnamon Stick Ground cinnamon can be used.
  • 2 whole Anise Pods May omit if not available.
  • 5 whole Allspice Berries Substitutable with ground allspice.
  • 2 tablespoons Brandy/Bourbon Can omit or use non-alcoholic vanilla extract.
For the Brandied Whipped Cream
  • 1 cup Heavy Whipping Cream Ensure it’s cold for better whipping results.
  • 2 tablespoons Powdered Sugar Can use granulated sugar.
  • 1 pinch Salt A pinch enhances flavor.
  • 1 tablespoon Brandy Use to taste depending on preference.

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk
  • Strainer

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine heavy whipping cream, fresh orange peel, whole cloves, a cinnamon stick, anise pods, and allspice berries. Heat over medium-low until it begins to simmer gently, about 5 minutes. Remove from heat and allow to cool for 20-30 minutes.
  2. In a medium saucepan, whisk together granulated sugar, cornstarch, and a pinch of salt. Add in egg yolks and mix until smooth. Gradually whisk in whole milk until silky.
  3. Strain the infused cream into the milk mixture, discarding solids. Whisk to combine.
  4. Cook over medium-low heat, stirring constantly until mixture thickens and bubbles slightly, about 5-7 minutes. Remove and strain into a bowl.
  5. Whisk in unsalted butter, vanilla bean paste, and brandy until velvety. Pour into serving containers and cool at room temperature, then chill in the refrigerator.
  6. Whip the heavy whipping cream with salt and powdered sugar until soft peaks form. Gently fold in brandy. Top cooled pudding with whipped cream before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 150mgPotassium: 300mgSugar: 20gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Whisk constantly during cooking to avoid burning, use fresh spices for better flavor, and strain for smoothness.

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