Gingerbread Custard with Gingerbread Cookie Crumble

Gingerbread Custard with Gingerbread Cookie Crumble is a delectable dessert that combines the warm, spicy flavors of gingerbread with the creamy richness of custard. This dish is perfect for the holiday season or any time you want to indulge in a sweet treat.

To make this Gingerbread Custard with Gingerbread Cookie Crumble, you will need the following ingredients per serving:

- 1 gingerbread cookie, crumbled
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 egg yolk
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of salt

To begin, preheat your oven to 325°F. In a small bowl, whisk together the egg yolk, sugar, ginger, cinnamon, and salt until well combined. In a small saucepan, heat the heavy cream and whole milk over medium heat until just simmering.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once fully combined, pour the custard mixture into a ramekin or oven-safe dish.
Place the ramekin in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekin. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
While the custard is baking, crumble the gingerbread cookie into small pieces. Once the custard is done, remove it from the oven and let it cool for a few minutes. Sprinkle the crumbled gingerbread cookie over the top of the custard.
Serve the Gingerbread Custard with Gingerbread Cookie Crumble warm or chilled, garnished with a dollop of whipped cream or a sprinkle of cinnamon. The custard will be creamy and rich, with a subtle spiciness from the ginger and cinnamon. The gingerbread cookie crumble adds a satisfying crunch and a burst of gingerbread flavor.
This dish can be classified as a dessert and its three main ingredients are gingerbread cookie, heavy cream, and egg yolk.