Ingredients:
1. Make the pudding: Fill a
large bowl with ice water and set aside. Bring the sweetened condensed
milk, 1 cup of the half-and-half, nutmeg, molasses, brandy, and salt to a
simmer in a medium saucepan over medium heat. Stir occasionally to prevent
burning. Remove from heat. Whisk the egg yolks and 1/4 cup half-and-half
in a medium bowl until combined. Slowly add in 1/4 cup of the hot milk
mixture to the egg mixture, while continuing to whisk, and set aside.
Whisk the cornstarch and remaining half-and-half together in a medium
bowl. Quickly whisk the cornstarch mixture into the hot milk mixture.
Place the pan back on heat, increase to medium-high, and whisk constantly
until it just boils. Remove from the heat and add the egg mixture, while
stirring vigorously, to the hot milk mixture. Place the pan over
medium-high heat and cook, stirring constantly, until the liquid just
begins to simmer. Immediately remove from the heat and strain into a
medium bowl. Cover with plastic wrap, placing the film directly on the hot
pudding, and set in the ice bath to cool. Refrigerate.
2. Assemble the dessert: Crush 1 gingersnap and set aside. Combine the
heavy cream and confectioners' sugar in a large bowl and beat to soft
peaks. Alternate layers of cooled pudding, gingersnaps, and cream in six
6-ounce individual custard cups. Chill for at least one hour. Top with
crushed cookies and serve.