- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
My sister Giti gave me the brilliant idea to play off the go-to doughnut fillings for a dessert you can customize to your liking. I originally wanted to make these in tiny premade tart shells, but they were nowhere to be found in my grocery store, so I improvised!
sugar cookies (your go-to recipe or store bought)
2 cups Gefen Almond Milk
1/2 cup sugar
1 tablespoon Gefen Vanilla Extract
pinch salt
4 egg yolks
2 and 1/2 tablespoons Gefen Cornstarch
1/2 cup Gefen Almond Milk
1/2 cup dark chocolate chips
1/2 cup Tuscanini Strawberry Fruit Spread or other jam of your choice (I like a tart jam, like currant)
In a medium saucepan, heat almond milk, sugar, vanilla, and salt until hot but not boiling.
Combine egg yolks and cornstarch in a bowl and slowly pour in half a cup of the hot almond milk mixture, whisking the whole time.
Once combined, pour the mixture back into the pot and stir continuously until the mixture begins to thicken and comes to a boil, about 10 minutes. Allow to cook for another minute.
Divide the custard mixture among 12 small ramekins or clear dessert cups. Refrigerate for an hour or up to overnight.
Heat almond milk in a microwave or in a small saucepan. Pour over chocolate chips in a small bowl.
Stir until the chocolate chips are melted and the mixture is smooth. Pour over custard in the ramekins. Alternatively, for a jelly-filling glaze, microwave or heat jelly in a small saucepan, and pour over the custard. Allow to cool and return to the fridge until ready to serve.
Top each ramekin with a sugar cookie and serve.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
How Would You
Rate this recipe?
Please log in to rate
Can I make this custard with oat milk as well?
Is the custard firm, or runny?
This was a delicious use of leftover egg yolks and made a really upgraded shabbos dessert!