Recipe by Michal Frischman

Deconstructed Doughnut Cups

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Parve Parve
Easy Easy
6 Servings
Allergens
1 Hour, 30 Minutes
Diets

Ingredients

Cookies

  • sugar cookies (your go-to recipe or store bought)

Custard

Chocolate Glaze

Jelly Glaze

Directions

Prepare the Custard

1.

In a medium saucepan, heat almond milk, sugar, vanilla, and salt until hot but not boiling.

2.

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.

3.

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.

4.

Divide the custard mixture among 12 small ramekins or clear dessert cups. Refrigerate for an hour or up to overnight.

Prepare the Chocolate Glaze

1.

Heat almond milk in a microwave or in a small saucepan. Pour over chocolate chips in a small bowl.

2.

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.

3.

Top each ramekin with a sugar cookie and serve.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Deconstructed Doughnut Cups

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gitti landynski
gitti landynski
1 year ago

Can I make this custard with oat milk as well?
Is the custard firm, or runny?

Goldie Hirsch
Goldie Hirsch
3 years ago

This was a delicious use of leftover egg yolks and made a really upgraded shabbos dessert!