Satisfying, seasonal, and a great way to polish off your gingerbread scraps.
crumbs and wound up with a formula that's hyper focused on gingerbread itself.
I start out over low heat in a three-quart stainless steel saucier, whisking constantly but not vigorously until the mixture is warm to the touch . Once the custard has finished cooking, I spike it with a splash of orange curaçao and vanilla, two aromatics that help open up its spicy aroma. If you don't have any curaçao on hand, other citrusy liqueurs will work just fine, or whatever spirit sounds like a tasty match in your mind. The booze can also be left out altogether.
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