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3. Prepare an ice-water bath; set aside. Whisk eggs and yolk in a medium bowl; set aside. Bring cream, milk, ¼ cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat. Whisk half the hot cream mixture into the eggs. Pour cream-egg mixture back into saucepan. Add gelatin mixture; whisk until combined. Reduce heat to low. Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3½ minutes.

4. Pour custard into a bowl set in the ice-water bath. Let cool completely, stirring constantly, about 3 minutes. Transfer to a large, shallow bowl. Refrigerate until set, at least 30 minutes. Pour reserved caramel over custard. Divide among serving cups or bowls.

steamed ginger pudding with apricot jam

SERVES 4

6 tablespoons unsalted butter, softened, plus more for the bowl and parchment

½ cup plus 2 tablespoons all-purpose flour

½ teaspoon baking powder

¼ teaspoon ground ginger

¼ cup plus 2 tablespoons sugar

1 large egg

1/3 cup coarsely chopped candied ginger

1 tablespoon honey

1 tablespoon whole milk

¼ cup plus 1 tablespoon apricot jam

1. Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.

2. Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.

3. Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.

4. Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn’t completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

pies

AND

tarts

black-bottom pie

MAKES ONE 9-INCH PIE

for the crust

1¼ cups graham cracker crumbs

¼ cup (½ stick) unsalted butter, melted

3 tablespoons sugar

Pinch of salt

for the filling

1/3 cup sugar

1/3 cup Dutch-process cocoa powder

2 tablespoons cornstarch

1/8 teaspoon salt

1½ cups whole milk

3 ounces bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, cut into small pieces

½ teaspoon pure vanilla extract

for the topping

1½ teaspoons unflavored gelatin

¾ cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 cup whole milk

1 teaspoon pure vanilla extract

2 tablespoons light rum

4 large egg whites, room temperature

1. Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat the oven to 350°F. Bake until the crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.

2. Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add the chocolate. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes. Remove from heat; whisk in the butter and vanilla until smooth. Spread the chocolate mixture over the crust. Refrigerate until cold and firm, about 1 hour.

3. Make the topping: Prepare an ice-water bath; set aside. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes.