Greek Custard with Pistachio Cookie Crumble | Recipes | Roland Foods

Ingredients

• 1 quart whole milk
• 1 cup sugar
• 2 eggs
• 3 egg yolks
• 2 cups Roland® Quick Cooking Polenta
• 2 tablespoon corn starch
• Pinch of Roland® Fine Sea Salt
• 1 teaspoon vanilla paste
• 1/2 cup butter
• 1/2 cup toasted pistachios, roughly chopped
• 1/2 cup crushed Roland® Amaretti Cookies
• 2 tablespoons Roland® Sliced Crystallized Ginger , minced
• In a medium saucepan, combine the whole milk and sugar over medium heat, stirring occasionally until the sugar dissolves and the mixture is heated through, but not boiling
• In a separate bowl, whisk together the eggs, egg yolks, polenta, and cornstarch until smooth
• Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until completely chilled
• While the custard chills, mix the toasted pistachios, crushed amaretti cookies, and minced crystallized ginger in a small bowl
• For the final touch, top each dessert with a generous sprinkle of the pistachio crumble, a dollop of whipped cream, a maraschino cherry, and a small spoonful of fig jam
• Serve chilled and enjoy the rich, creamy custard with the sweet and crunchy pistachio cookie crumble!