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Gingerbread Ale Pudding with Beer Whipped Cream

Print Recipe

Ingredients
  

  • ¾ cup sugar
  • ¼ cup cornstarch
  • ½ tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp Vietnamese cinnamon
  • 1 ¼ cups heavy cream
  • 1 cup gingerbread ale pumpkin ale or brown ale will also work
  • 2 large egg yolks
  • 3 tbs unsalted butter
  • 1 tsp vanilla extract
  • For the Whipped Cream:
  • 1 cup heavy cream
  • ½ tsp vanilla extract
  • 1/3 cup powdered sugar
  • 3 tbs gingerbread ale pumpkin ale or brown ale will also work

Instructions
 

  • In a saucepan off heat stir together the sugar, cornstarch, salt, and cinnamon. Whisk in the cream, beer, and egg yolks until well combined.
  • Add the butter and vanilla, add pan to medium high heat. Stir constantly until butter has melted and the mixture has thickened, about 6 minutes.
  • Pour evenly between four small serving dishes. Chill until cooled and set, about 1 hour.
  • Just prior to serving add the cream, vanilla and powdered sugar to the bowl of a stand mixer. Beat on high until soft peaks form. While the mixer is still running, slowly add the remaining 3 tablespoons beer, continue to beat until cream stiffens up. Top pudding with whipped cream.

Notes

To make a pudding pie, just pour pudding into a pre-baked and cooled 9-inch pie shell. Top with whipped cream just prior to serving.