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Pudding Cinnamon

Cinnamon Glaze for Pudding?

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Cinnamon Glaze for Pudding?

odinthor | Apr 1, 2012 04:17 PM

I frequently make Viceroy Pudding, which is in effect a rum-vanilla custard in a dish lined with ladyfingers and topped with cinnamoned whipped cream and perhaps some shavings of bitter dark chocolate. Yummy! But there are times when I am making it just for myself. As this means that the greater portion of the servings will be stored for several days in the refrigerator--which would soggy the ladyfingers and discombobulate the whipped cream topping--I dispense at those times with the ladyfingers, and put the rum-vanilla custard into separate pudding cups. But the problem remains . . . how to achieve a cinnamon topping that will last in the refrigerator for several days? Meringue, though it lasts better than whipped cream, still quickly declines in quality. Just a sprinkle of cinnamon on top of the custard seems, well, a bit primitive. My latest try was on the order of a glaze such as one might pour over a poundcake (powdered sugar mixed with cream and the cinnamon), with the idea that the slight crunch the chilled glaze would provide might add a pleasant contrast in texture; but, for reasons unknown, with 24 hours this "glaze" had completely turned to liquid (did the rum in the base perhaps interact with the glaze?). Does anyone have any suggestions for a cinnamon glaze that would not degrade in the refrigerator, and/or for another way to achieve a durable and appropriate cinnamon topping under these circumstances. Thanks!

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