Whisk together the egg yolks, sugar, vanilla, and cinnamon in a bowl until smooth. Heat the cream in a heavy-bottomed saucepan over medium heat just until it comes to a boil. Remove the pan from the heat and whisk the hot cream into the egg yolks,
Return the Entire Mixture to the Saucepan and Cook Over Low Heat, stirring constantly, until the custard is thickened and coats the back of a wooden spoon. Do not boil, or the custard will curdle. Immediately pour the custard through a fine-mesh sieve into a bowl and whisk until very smooth, about 1 minute. Let cool to room temperature, then cover the bowl with plastic wrap and refrigerate until very cold, 2 to 3 hours or up to overnight.
In a bowl, whisk together the eggs, egg yolks, salt, vanilla, heavy cream, milk, granulated and brown sugars, cinnamon, and ginger until smooth. Place the donut pieces in a large bowl. Pour the custard over the donuts pieces and let stand for 1 hour to allow the donuts to absorb the custard. Divide the mixture evenly and spoon into 6 ovenproof coffee cups that have been brushed with melted butter. Sprinkle each with
Position a Rack in the Middle of the Oven and
Serve the Puddings Warm, drizzled with the cold cinnamon custard sauce and/or a scoop of vanilla ice cream, if desired.
© 2007 All rights reserved. Published by Chronicle Books.