Fruit Jelly Cups with Custard. For this quick dessert, you can use store-bought custard and a packet of crushed gingernuts.
1/2 cup milk
1/2 cup pouring cream
1 vanilla bean, split and scraped, or 1 tsp vanille extract
3 egg yolks
1tbsp caster sugar
2 slices leftover Autumn Fruit Terrine
1/4 cup raspberry sauce
4 ginger biscuits
whipped cream, to serve (optional)
To make custard, heat milk, cream and vanilla in a saucepan over medium heat until hot but not boiling.
Whisk together egg yolks and sugar in a bowl. Slowly pour in milk mixture, whisking well to combine.
Return to cleaned saucepan and stir over low heat for 5-6 minutes, or until thick enough to coat the back of a spoon.
Strain, cover, and refrigerate until ready to use.
In small cups with lids (or you can use plastic wrap to seal), place half a slice of leftover terrine.
You may need to chop it up to make it fit in each cup.
Spoon on a little custard and top with a tablespoon of raspberry sauce.
Crush ginger biscuits and sprinkle on top. By lunchtime, these will be slightly soft but will be nice mixed in to the rest of the fruit.
Serve with whipped cream, if desired.