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Gingerbread eggnog custard pie

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

We’ve taken three Christmas classics – gingerbread, eggnog and custard – and turned it into this easy dessert you’ll make for years to come.

14 Ingredients


  • 1 1/2 x 250g packets gingernut biscuits

  • 125g butter, melted, cooled

  • 1 cup vanilla custard powder

  • 1/3 cup caster sugar

  • 1 litre milk

  • 1/4 cup brandy

  • Large pinch of ground nutmeg

  • Extra ground nutmeg, to serve

  • Roughly chopped gingernut biscuits, to serve
  • Custard cream


  • 300ml thickened cream

  • 2 tbsp vanilla custard powder

  • 1 tbsp caster sugar

  • 1 tsp ground ginger

  • 2/3 cup sour cream

5 Method Steps


  • Step 1

    Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined. Press mixture evenly over base and side of a 4cm-deep, 24cm round (base) loose-based fluted tart pan. Refrigerate while preparing filling.

  • Step 2

    Place 1 cup custard powder and sugar in a large saucepan. Add 1/2 cup of milk. Whisk until smooth. Gradually whisk in remaining milk. Place pan over medium heat. Whisk gently for 8 to 10 minutes or until mixture is thick. Remove from heat. Whisk in brandy, then nutmeg. Transfer to a large heatproof bowl. Cover surface with plastic wrap. Set aside for 1 hour or until cooled.

  • Step 3

    Whisk custard until smooth. Spoon into prepared pan. Level top with a spatula. Cover surface with plastic wrap. Refrigerate for at least 4 hours or until set.

  • Step 4

    Make Custard cream: Using an electric mixer, beat cream, custard powder, sugar and ginger together until just-firm peaks form. Gently fold in sour cream.

  • Step 5

    Remove plastic wrap from pie and transfer to a serving plate. Dollop with custard cream. Sprinkle with extra nutmeg and biscuits. Serve.
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Recipe Notes

This recipe requires 1 hour cooling and 4 hours refrigeration.

Image by Brett Stevens

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