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Winter Spice Vanilla Pudding with Brandied Whipped Cream

Winter Spice Vanilla Pudding with Brandied Whipped Cream Bliss

Indulge in a creamy, warming dessert with Winter Spice Vanilla Pudding and brandied whipped cream, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 2 cups Heavy Whipping Cream Substitute with half-and-half for a lighter version.
  • 1 tablespoon Orange Peel Freshly grated peel recommended for optimal aroma.
  • 4 whole Cloves Use ground cloves with caution as they are more potent.
  • 1 stick Cinnamon Ground cinnamon may be substituted in lesser quantities.
  • 2 whole Anise Pods Can be omitted if unavailable.
  • 1 tablespoon Allspice Berries Ground allspice can be used as a substitute.
  • 1/2 cup Granulated Sugar Can be replaced with a sugar alternative.
  • 3 tablespoons Cornstarch A gluten-free alternative can be used.
  • 1/4 teaspoon Salt Enhances all flavors in the dish.
  • 4 large Egg Yolks For a vegan alternative, use arrowroot powder.
  • 2 cups Whole Milk Substitute with almond or oat milk for a dairy-free version.
  • 2 tablespoons Unsalted Butter Use non-dairy butter for vegan versions.
  • 2 teaspoons Vanilla Bean Paste Vanilla extract can be used in a pinch.
  • 2 tablespoons Brandy Bourbon is a viable substitute.
For the Brandied Whipped Cream
  • 1 cup Heavy Whipping Cream Ensure it's well chilled for best results.
  • 2 tablespoons Powdered Sugar Can be replaced with alternative sweeteners.
  • 1/8 teaspoon Salt A tiny pinch enhances the overall flavor.
  • 1 tablespoon Brandy Adjust based on personal taste preferences.

Equipment

  • medium saucepan
  • mixing bowl
  • electric mixer
  • Fine Mesh Sieve
  • Whisk
  • wooden spoon

Method
 

Preparation Steps
  1. Combine the heavy whipping cream, orange peel, cloves, cinnamon stick, anise pods, and allspice berries in a medium saucepan. Heat over low-medium until it barely simmers for about 5 minutes. Remove from heat and let cool for 20-30 minutes.
  2. In another saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth. Gradually pour in the whole milk while continuously whisking.
  3. Strain the infused cream into the milk and egg mixture, discarding solids. Whisk continuously until fully incorporated.
  4. Return the mixture to the stove on medium-low heat. Stir constantly until it thickens, usually about 10 minutes. Strain into a bowl.
  5. While warm, whisk in the butter, vanilla bean paste, and brandy until smooth. Pour into serving dishes and cover with plastic wrap to chill for at least 2 hours.
  6. For the whipped cream, combine heavy whipping cream, powdered sugar, and salt in a mixing bowl. Beat until soft peaks form, then fold in brandy.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 85mgPotassium: 250mgSugar: 22gVitamin A: 700IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

Ensure to strain the pudding mixture after cooking for a velvety finish. Chill properly to avoid a skin forming.

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