Gingerbread Pudding Cups with Whipped Cream

Gingerbread Pudding Cups with Whipped Cream

Molasses, ginger, and cinnamon give these chilled pudding cups their gingerbread flavor. The homemade pudding is cooked on the stovetop, then layered with ginger-snap crumbs in clear cups and topped with whipped cream. Whisk frequently as the pudding thickens, and take it off the heat when it coats a spoon rather than waiting for a rolling boil.

Cool the pudding before layering so the cookie bands stay distinct during assembly. The finished cups need at least 3 hours in the refrigerator before serving.

Ingredients for Gingerbread Pudding Cups

• 1/2 cup granulated sugar (100g)
• 1/4 cup cornstarch (30g)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon kosher salt
• 3 cups whole milk (725g)
• 1/4 cup molasses (85g)
• 1/2 cup heavy cream for the pudding (120g)
• 2 tablespoons unsalted butter (30g)
• 1 teaspoon vanilla extract
• 1 1/2 cups finely crushed ginger-snap cookies (150g)
• 1 cup cold heavy cream for the topping (240g)
• 2 tablespoons powdered sugar (15g)
• Optional: 2 tablespoons extra ginger-snap crumbs or a small pinch of cinnamon or nutmeg, for garnish

How to Make Gingerbread Pudding Cups

1. Whisk the pudding base: In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, and salt. Gradually whisk in the milk, molasses, and 1/2 cup heavy cream until smooth, with no dry pockets of cornstarch.
2. Cook the pudding: Cook uncovered over medium heat, whisking frequently and reaching the bottom and corners of the pan. Start watching closely for thickening after about 5 minutes. The pudding usually takes 8 to 10 minutes total; reduce the heat to medium-low if it thickens too quickly. Remove it from the heat when it coats the back of a spoon and briefly holds whisk tracks. Do not let it reach a rolling boil.
3. Finish and cool: Whisk in the butter and vanilla until smooth. Press food-safe plastic wrap directly onto the pudding surface to prevent a skin. Let it cool until no longer warm, about 30 to 45 minutes.
4. Layer the cups: Divide some of the cooled pudding among six small clear dessert cups. Add a thin, distinct band of ginger-snap crumbs to each, then repeat the pudding and crumb layers. Finish with pudding, leaving room for whipped cream. Do not stir the crumbs into the pudding.
5. Chill: Cover the cups and refrigerate for at least 3 hours, preferably about 4 hours, until thoroughly cold and set.
6. Add the topping: Beat the cold 1 cup heavy cream with the powdered sugar until it holds soft-to-medium peaks. Spoon or pipe it onto the chilled cups. Add any optional cookie crumbs or spice just before serving.

What Happens to the Ginger-Snap Layers?

The crumb bands give the cups visible layers, but they absorb moisture and soften during chilling. For a more noticeable cookie texture, add a little fresh crumb garnish just before serving.

Make-Ahead and Storage

Cover and refrigerate the assembled pudding cups for up to 3 days. Whip and add the cream shortly before serving for the best texture. Freezing guidance is not established for these cups.

For another holiday dessert in individual glasses, try Eggnog Christmas Trifle in Individual Glasses. For a larger layered dessert, see Christmas Tiramisu Trifle with Nutmeg Mascarpone.

Nutrition

Approximate nutrition per serving, based on 1 of 6 cups (about 240g): 570 calories, 7g protein, 34g fat, and 62g carbohydrates. Per 100g: about 240 calories, 3g protein, 14g fat, and 26g carbohydrates. Values vary with the cream and cookies used.