This recipe is a little bit local and a whole lot scrumptious for the holidays! Not only does it play on traditional flavours, but it embodies the best of Christmas breads and pies in one dish.
I recommend that you use local free-range eggs if you can. I love the eggs I buy from Faye LaBelle of Silverlane Farm. If you were crafty enough to put up some cooked pumpkin this fall now is the time to use it; if not, canned will work just fine.
3 cups coffee cream (18% milkfat)
6 large eggs
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup molasses
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups pumpkin purée
4 cups heavy cream
1 teaspoon vanilla
1/4 cup minced crystallized ginger
1/2 cup gingersnap crumbs
1 batch fresh gingerbread, thinly sliced (make your favorite, or try the recipe in my next post!)
1/4 cup Ironworks apple brandy (optional)
Preheat the oven to 325 degrees F and butter a medium baking dish. Put two inches of water into a larger baking dish and set the butter dish inside it.
Heat the 18% cream in a heavy saucepan over medium heat just to the boiling point, then immediately remove from heat.
Beat the eggs, white sugar, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves, and salt together until throughly blended. Add the heated 18% cream and the pumpkin purée and mix until smooth. Pour the mixture into the buttered baking dish.
Bake for 50 minutes or until a knife plunged in the middle comes out clean. Cool to room temperature, then refrigerate overnight.
In the morning, combine the heavy cream and vanilla in a mixing bowl and whip to soft peaks. Add minced crystallized ginger and gently fold until evenly combined.
In a clear bowl, layer the gingerbread, pumpkin custard, and ginger cream in as many layers as you wish–the more thinly sliced the gingerbread, the more layers you can make.
Cover the top layer of whipped cream with gingersnap crumbs. Drizzle apple brandy over gingersnaps if desired. Cover and refrigerate until serving.