Ingredients:

  • 1 cup Whole Milk
  • 1 cup Heavy Cream (35% fat)
  • 1/3 cup Granulated Sugar
  • 4 Large Egg Yolks
  • 2 tablespoons Cornstarch
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cinnamon
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Dark Rum or Brandy (optional)
  • 1 teaspoon Unflavored Gelatin Powder
  • 2 tablespoons Cold Water
  • Whipped Cream (for garnish)
  • Freshly Grated Nutmeg (for garnish)

Instructions:

  1. Bloom the Gelatin: Sprinkle gelatin powder over the cold water in a small bowl and set aside for 5 minutes until spongy.
  2. Heat the Dairy: Combine milk, cream, nutmeg, and cinnamon in the saucepan. Heat gently over medium heat until steaming lightly around the edges (do not boil). Remove from heat.
  3. Prepare the Yolk Mixture: In a separate bowl, whisk the egg yolks and sugar together until pale and creamy. Whisk in the cornstarch until fully incorporated and no lumps remain.
  4. Temper the Eggs: Slowly ladle about 1 cup of the hot dairy mixture into the yolk mixture while whisking constantly to prevent scrambling.
  5. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Return to medium-low heat. Stir constantly with a spatula, scraping the bottom well, until the mixture visibly thickens enough to coat the back of the spoon (approx. 3–5 minutes).
  6. Finish the Base: Remove from heat immediately. Whisk in the bloomed gelatin until completely dissolved. Strain the entire mixture through a fine-mesh sieve into a clean bowl to ensure ultimate smoothness. Stir in the vanilla and alcohol (if using).
  7. Portion and Chill: Carefully pour the warm pudding mixture into the prepared 12 serving shot glasses. Cover loosely with plastic wrap (press wrap directly onto the surface to prevent a skin forming). Refrigerate for at least 4 hours until completely set firm.
  8. Serve: Before serving, top each chilled shot with a dollop of freshly whipped cream and a final dusting of fresh nutmeg.