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–+ servings
Winter Spice Vanilla Pudding

Indulge in Cozy Winter Spice Vanilla Pudding Bliss

This Winter Spice Vanilla Pudding is a silky, comforting dessert, perfect for chilly evenings and festive gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 2 cups Heavy Whipping Cream You can substitute with reduced-fat milk.
  • 1 piece Orange Peel Fresh enhances aroma.
  • 4 whole Whole Cloves Alternatively, use ground spices.
  • 1 stick Cinnamon Stick Ground cinnamon can be used as a substitute.
  • 2 pieces Anise Pods Ground anise can also work.
  • 6 berries Allspice Berries Use ground allspice as an alternative.
  • 3/4 cup Granulated Sugar Avoid low-sugar alternatives.
  • 1/4 cup Cornstarch Arrowroot starch can be used instead.
  • 1/4 teaspoon Salt
  • 4 large Egg Yolks Do not use whole eggs.
  • 2 cups Whole Milk Dairy-free options: almond or oat milk.
  • 2 tablespoons Unsalted Butter Vegan alternative available.
  • 2 teaspoons Vanilla Bean Paste Extract can be used if paste isn't available.
  • 2 tablespoons Brandy Optional for flavor.
For the Whipped Cream
  • 1 cup Heavy Cream
  • 2 tablespoons Powdered Sugar Standard sugar can be used.
  • 1 tablespoon Brandy Optional for flavor.

Equipment

  • medium saucepan
  • heavy-bottomed saucepan
  • Fine mesh sieve
  • mixing bowl
  • Electric Mixer

Method
 

Preparation Steps
  1. In a medium saucepan, combine heavy whipping cream, orange peel, whole cloves, cinnamon stick, anise pods, and allspice berries. Heat over medium-low for about 10-15 minutes.
  2. Remove from heat and let it cool for at least 30 minutes.
  3. In a heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
  4. Gradually incorporate whole milk while whisking until lump-free.
  5. Strain the infused cream into the egg yolk mixture, removing spices and peel. Whisk to combine.
  6. Return mixture to the saucepan, heat over medium-low heat while stirring for 8-10 minutes until thickened.
  7. Whisk in unsalted butter, vanilla bean paste, and brandy until melted.
  8. Pour pudding into serving dishes and cover with plastic wrap. Refrigerate for at least 2 hours.
  9. Whip the heavy cream with powdered sugar and brandy until soft peaks form.
  10. Serve the pudding topped with brandied whipped cream and garnish with orange zest or cinnamon.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 90mgPotassium: 300mgSugar: 20gVitamin A: 500IUCalcium: 15mgIron: 0.5mg

Notes

Allow the cream to infuse for at least 30 minutes for enhanced flavors. Strain mixtures to ensure smooth textures. Chill properly with plastic wrap to avoid skin formation on the pudding.

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