Daytime Kitchen: Candy Cane Pudding

Chef Evan Patterson and Jack Champagne from The Quarter join Natalie & JD to make some festive cocktails and a decadent dessert.

Candy cane pudding

20 oz candy canes, pulsed in a food processer

2 qt. heavy cream

2 eggs

15 egg yolk

4 oz sugar

1. Heat cream then add candy canes until melted

2. Combine egg, yolks, and sugar together

3. Slowly temper in the infused cream

4. Bake at 325 for 45 minutes in a water bath

5. Chill in an ice bath then pass through a fine mesh strainer

German Gingerbread cookie

· 1 egg

· 2/3c and 1 tbsp brown sugar

· 1/3c and 2 tbsp honey

· 1/3c and 2 tbsp molasses

· 2 2/4c and 3 tbsp flour

· ½ tsp baking soda

· 1 ¼ tsp nutmeg

· 1 ¼ tsp cinnamon

· ½ tsp clove

· ½ tsp allspice

1. Combine egg, sugar, honey and molasses

2. Add dry ingredents

3. Cover and chill over night

4. Roll out to ¼" thick and cut out cookies

5. Bake at 400 for 10-12 minutes