Today’s Recipe: Cranberry-Ginger Mini Custard Pies

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CRANBERRY-GINGER MINI CUSTARD PIES
PREP TIME: 25 MINUTES, PLUS 4 HOURS CHILLING
COOK TIME: 25 MINUTES
MAKES: 12 JARS

Crust
1½          cups ginger cookie crumbs, about 6½ ozs (we used Jovial Organic Ginger Spice Cookies)
4              T butter, melted

Filling
¾             cup sugar
2              t cornstarch
3              cups milk
4              egg yolks
1              t vanilla
¾             cup dried cranberries
¼             cup crystallized ginger, finely chopped

1. In a small bowl, combine cookie crumbs and butter; mix well. Divide crumbs evenly between twelve 4-oz jars. Level out and gently press but do not pack.

2. In a medium saucepan, whisk together sugar and cornstarch. Add milk and cook over medium-low heat until steam begins to rise from the pan, whisking frequently.

3. Remove 1/3 cup of the milk, and whisk it into the egg yolks to temper. Pour egg yolk mixture back into the pan and cook until mixture is thick enough to coat the back of a spoon. Remove from heat and stir in vanilla.

4. Evenly divide custard between jars and refrigerate for 4 hours to set the custard. If desired, custards can also be served warm, just let them cool for about 45 minutes.

5. In a small bowl, combine cranberries and ginger. Just before serving, evenly divide cranberry mixture between jars.

 

Gather ingredients.

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Add 1½ cups (about 6½ ozs) ginger cookie crumbs to a small bowl.

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Add 4 T melted butter.

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Mix well.

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Divide crumbs evenly between twelve 4-oz jars.

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Using a tamper, gently press just enough to level out the crust.

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Add ¾ cup sugar to a medium saucepan.

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Add 2 t cornstarch.

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Whisk to combine.

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Add 3 cups milk and cook over medium-low heat until steam begins to rise from the pan, whisking frequently.

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Remove 1/3 cup of the milk. Add it to 4 egg yolks to temper.

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Whisk to combine.

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Pour egg yolk mixture back into the pan and cook until mixture is thick enough to coat the back of a spoon.

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Remove from heat and stir in 1 t vanilla.

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Evenly divide custard between jars and refrigerate for 4 hours to set the custard. If desired, custards can also be served warm, just let them cool for about 45 minutes.

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Add ¾ cup dried cranberries to a small bowl.

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Add ¼ cup crystallized ginger, finely chopped.

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Just before serving, evenly divide cranberry mixture between jars.

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Leave a comment 6 Comments

  1. Winnie Nielsen says:

    Not only do these custards look delicious, I love the way they are served up on the mini jam jars. Perfect individual servings every time and a good way to store them in the refrigerator. Great idea and thanks for sharing!

  2. Terry Steinmetz says:

    These look yummy!

  3. rosalynne brown says:

    they sound delicious would love to make them anything with cranberries is my favorite plus the ginger thank you mary jane

  4. Barb says:

    Yum, they sound delicious and your presentation is from down on the farm.

  5. Oh my word, this looks so good….and it seems that it would be easy to switch out the fruits, too. I love that they’re served up in small Mason jars 🙂 🙂 Love and hugs from the ocean shores of California, Heather 😉 🙂 🙂

  6. Pingback: Cranberries: From Bog to Table | Raising Jane Journal

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