A small batch recipe for zesty madeleines made in a mini muffin pan and topped with crystallized ginger. What really takes the cake is the vanilla bean speckled pastry cream, with all those custard-y, festive eggnog flavors to elevate the classic madeleine:

Makes 8 mini muffins!

For the candied ginger:

8 thin slices peeled ginger

1/3 cup water

1/4 cup sugar, plus more for dusting

Boil the water and ginger, then lower the heat to a simmer and leave the ginger covered for 20-30 minutes. Drain the water and reserve (you should have 1/4 c left, top off if needed) and add back into the pan with the softened ginger and sugar. Simmer on low heat for 30 minutes, swirling the pan periodically until the liquid turns into a syrup consistency and the ginger develops a tacky sheen. Drain (reserve syrup for teas, coffees, etc!) and let cool, once cool enough to handle coat in sugar.

For the madeleines:

1 egg

1/4 c sugar

1 tsp vanilla extract

2 tbsp + 2 tsp butter (37g)

1/3 c flour

4 tsp cornstarch

Pinch of salt

1 tsp orange or ginger zest

Powdered sugar for dusting

Preheat oven to 375 degrees. Thoroughly grease one 24-cup mini muffin pan or two 12-cup mini muffin pans.

In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, sugar, vanilla and grand marina on medium speed for approximately 3 minutes. Stir in melted butter until combined.

Sift together flour, cornstarch, baking powder and salt. Gradually add to the wet ingredients until combined. Stir in orange zest.

Fill each mini muffin cup approximately three-quarters full with the batter. Bake for 10 minutes, or until the edges are golden brown. Remove from oven and cool for 5 minutes. Remove muffins from the tin to finish cooling on a cooling rack. Dust with powdered sugar.

For the eggnog pastry cream:

2 yolks

1/3 cup sugar

Pinch of salt

1 cup heavy cream

3/4 cup whole milk

1/2 vanilla pod, beans scraped or 1 teaspoon vanilla extract

2 tbsp cup all purpose flour or cornstarch

1. Bring the heavy cream, whole milk, and vanilla to a simmer.

2. Mix the sugar, yolks, salt in a bowl. Add the flour or cornstarch and mix again.

3. Once the liquids are simmering, slowly pour a ladle of hot milk in the yolk mixture, while constantly whisking. Repeat this step with 3-4 ladles of hot liquid.

4. Pour the warm egg mixture through a sieve over the milk and cream. Place the saucepan on low heat, and start stirring. This will take a few minutes. Keep whisking until the custard has thickened, or until it comes to a simmer.