- 2 cups Eggnog
- 1/2 cup white sugar
- 1 vanilla bean, halved lengthwise
- 6 egg yolks
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 pinch salt
- 2 cups Heavy Whipping Cream
- Place the Eggnog, half the sugar and the vanilla bean in a saucepan over medium heat.
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
- When the Eggnog just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
- Beat whipping cream to stiff peaks and Gently fold into chilled pastry cream and keep refrigerated until used.
- 3/4 cup unsulphured molasses
- 3/4 cup (1-1/2 sticks) butter
- 3-2/3 cups sifted all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 cup dark brown sugar
- 1 large egg, lightly beat
Warm molasses in a saucepan or microwave, but do not boil. Remove from heat and stir in butter until melted. Let cool.
In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar. Add molasses mixture and egg. Mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. Refrigerate one half while you roll out the other half, so dough is kept cold.
Dip the gingerbread man cookie cutter in flour and cut shapes. Place on prepared cookie sheets.