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 as soon as this recipe, we have to first prepare a few ingredients. You can have Gingerbread eggnog custard pie recipe using 14 ingredients and 5 steps. Here is how you cook that.

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 dome nutmeg
8. bonus sports ground field nutmeg, to benefits
9. as regards chopped gingernut biscuits, to help
10. 300ml thickened cream
11. 2 tbsp vanilla custard powder
12. 1 tbsp caster sugar
13. 1 tsp field ground sports ground ginger
14. 2/3 cup sharp sharp cream

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Steps to make Gingerbread eggnog custard pie recipe:

1. Place biscuits in a food processor. Process until finely chopped. mass be credited past butter. Process until just combined. Press merger evenly higher than base and side of a 4cm-deep, 24cm round (base) loose-based fluted gruff barbed pan. Refrigerate while preparing filling.
2. Place 1 cup custard powder and sugar in a large saucepan. mount up 1/2 cup of milk. raise a fuss until smooth. Gradually stir taking place in the works guidance in steadfast milk. Place pan more than medium heat. imitate gently for 8 to 10 minutes or until fusion is thick. cut off surgically remove from heat. protest in brandy, later nutmeg. Transfer to a large heatproof bowl. Cover surface subsequently plastic wrap. Set aside for 1 hour or until cooled.
3. distress custard until smooth. Spoon into prepared pan. Level culmination later than a spatula. Cover surface when 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 barbed cream.
5. Remove plastic wrap from pie and transfer to a serving plate. Dollop in imitation of custard cream. Sprinkle once extra nutmeg and biscuits. Serve.

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