Wolfgang Puck recipe: Gingersnap Pudding

Pudding has long been one of the ultimate comfort foods, both soothing and delicious. And, along with other old-fashioned treats like cupcakes and pies, the dessert has been coming back into vogue lately, with popular restaurants serving everything from caramel pudding (often finished with a touch of sea salt) to bittersweet chocolate pudding to old-fashioned banana or coconut puddings.

My retro spin on pudding here starts with a base mixture flavored and seasoned with crushed store-bought gingersnap cookies and spiced up with a few touches of ground cinnamon and ground ginger.

Next, you prepare a brown-sugar caramel syrup, which will give the pudding even richer, deeper flavor. Take special care at this stage, first by watching to make sure the syrup doesn’t scorch; and then when adding the creamy base to the syrup, keeping safely clear of the mixture as it bubbles up. (Use a long-handled whisk for stirring.)

Adding a mixture of eggs, egg yolks and cornstarch is the last stage, contributing a thick, custardy, smooth consistency to the pudding.

Be sure to follow the recipe directions for slowly whisking the hot mixture into the eggs, a process known as tempering, which ensure that the results will be as smooth as possible.

Before the pudding goes into individual serving dishes for chilling in the refrigerator, stir in a little butter for even greater richness. At this point, you can also include a splash of rum for a more grownup version of the recipe.

A few hours later, this delicious pudding is ready to be served. Top it off with a dollop of lightly whipped cream, and pop in a whole gingersnap cookie to nibble on.

GINGERSNAP PUDDING

Makes 10 servings.

3 cups heavy cream

1-1/2 cups milk

1/2 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 cup finely crushed store-bought gingersnaps

5 ounces packed dark-brown sugar

1/2 cup water

1 teaspoon kosher salt

1 large egg

3 egg yolks

5 tablespoons cornstarch

2-1/2 ounces unsalted butter

1 tablespoon dark rum (optional)

To make gingersnap-and-cream mixture: In medium-size heavy saucepan away from heat, whisk together cream, milk, granulated sugar, cinnamon and ginger. Whisk in crushed gingersnaps. Put pan over medium heat. Bring to a simmer, stirring occasionally. Remove from heat. Cover. Steep for 20 minutes. Strain through wire-mesh strainer into mixing bowl, using rubber spatula to press ingredients through strainer.

To make brown sugar mixture: In large saucepan, stir together brown sugar, water and salt. Put pan over medium-high heat. Bring to a boil. Continue boiling, watching constantly and stirring occasionally to prevent scorching, until mixture turns a deep-brown caramel color.

To incorporate gingersnap-and-cream mixture: Remove pan from heat. Immediately but very carefully, whisk in gingersnap-and-cream mixture. (Note: It will bubble.) Continue whisking until mixture is smooth and fully blended. Return pan to high heat. Bring to a boil, stirring frequently. Remove from heat. Set aside.

To make egg mixture: In medium-size heat-proof mixing bowl, whisk together egg, egg yolks and cornstarch. While whisking continuously, carefully and slowly pour in half of hot gingersnap-and-cream mixture. Stir in remainder.

To finish pudding: Pour entire mixture back into large saucepan. Cook, whisking continuously, over medium heat for 2 minutes or until mixture reaches very thick custard consistency. Remove pan from heat. Whisk in butter and rum.

To serve: Divide pudding among 10 serving bowls or glasses. Cover with plastic wrap. Refrigerate for at least 2 hours or until thoroughly chilled.

Dessert Recipes with Bill & Sheila

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