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1
To make the crumble: Preheat the oven to 300u00b0F. Spread the crushed gingersnap cookies in an even layer on a parchment-lined baking sheet.
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2
Melt the butter with the salt in a skillet over medium heat. Cook, swirling the pan occasionally, until the butter foams and then begins to brown and smell nutty and fragrant.
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3
Remove the skillet from the heat and pour the brown butter evenly over the cookies, tossing to coat. Sprinkle the turbinado sugar (if using) over the cookie crumbs. Place the baking sheet in the oven and bake for about 10 minutes until just turning golden brown. Remove from the oven and set aside to let cool while you make the pudding,
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4
To make the pudding, first make the citrus curd: Place the eggs, egg yolks, and granulated sugar in a double boiler or heatproof bowl set over (but not touching) a pan of simmering water. Whisk to combine, then add the butter, citrus juice, citrus zest, and salt.
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5
Cook, whisking constantly, for about 10 minutes, or until the curd thickens enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.
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6
While the curd cools, whip the heavy cream with the confectioner's sugar to medium-stiff peaks. Mix together the mascarpone, creme fraiche, and vanilla extract (or vanilla paste). Gently fold the whipped cream mixture into the mascarpone mixture.
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7
Using a spatula, fold the cooled citrus curd into the whipped mascarpone cream mixture, leaving it slightly streaky rather than completely combined. Divide the pudding evenly between 6 small bowls, ramekins, or glasses. Scatter the ginger cookie crumble evenly over each.
