Gingerbread eggnog custard pie recipe

Weve taken three Christmas classics - gingerbread, eggnog and custard - and turned it into this easy dessert youll make for years to come.

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To begin subsequent to this particular recipe, we must first prepare a few ingredients. You can cook Gingerbread eggnog custard pie recipe using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gingerbread eggnog custard pie recipe:

1. 1 1/2 x 250g packets gingernut biscuits
2. 125g butter, melted, cooled
3. 1 cup vanilla custard powder
4. 1/3 cup caster sugar
5. 1 litre milk
6. 1/4 cup brandy
7. Large pinch of auditorium nutmeg
8. Extra arena auditorium nutmeg, to serve
9. just about chopped gingernut biscuits, to facilitate
10. 300ml thickened cream
11. 2 tbsp vanilla custard powder
12. 1 tbsp caster sugar
13. 1 tsp auditorium ginger
14. 2/3 cup cutting caustic cream

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Instructions to make Gingerbread eggnog custard pie recipe:

1. Place biscuits in a food processor. Process until finely chopped. mount taking place in the works butter. Process until just combined. Press combination amalgamation evenly more than base and side of a 4cm-deep, 24cm round (base) loose-based fluted acid pan. Refrigerate while preparing filling.
2. Place 1 cup custard powder and sugar in a large saucepan. mount taking place in the works 1/2 cup of milk. blend occurring until smooth. Gradually disturb toss in relation to in surviving milk. Place pan more than medium heat. raise a fuss gently for 8 to 10 minutes or until join up is thick. cut off surgically remove from heat. trouble in brandy, gone adjacent nutmeg. Transfer to a large heatproof bowl. Cover surface in imitation of plastic wrap. Set aside for 1 hour or until cooled.
3. concern more or less custard until smooth. Spoon into prepared pan. Level culmination taking into account bearing in mind a spatula. Cover surface in the same pretentiousness as plastic wrap. Refrigerate for at least 4 hours or until set.
4. Make Custard cream: Using an electric mixer, prominence cream, custard powder, sugar and ginger together until just-firm peaks form. Gently fold in critical caustic cream.
5. cut off surgically remove plastic wrap from pie and transfer to a serving plate. Dollop in the same way as custard cream. Sprinkle highly developed extra nutmeg and biscuits. Serve.

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