1cupsugar[you could use a tin of condensed milk instead]
1lmilk
1tbspbutter
1tsporange zest
1tspfresh gingergrated
1tbspvanilla extract
ground cinnamon
Instructions
In a food processor blend the ginger biscuits, place in a bowl with the melted butter and mix until combined and compact.
Line the tin/tins you will be using with the ginger biscuit mixture and set aside.
Whisk the eggs, corn flour and sugar together in a bowl to form a thick paste.
Heat the milk, butter, zest, ginger and vanilla, stirring continuously. Once it comes to a boil, remove the milk mixture from heat. Strain, then pour into the egg mixture while stirring with a whisk. Return to the heat, whisking until the mixture thickens, for about 5 minutes – it should be of a custard consistency.
Remove from the heat and divide among the ginger biscuit crusts and chill in the refrigerator for 40 minutes before serving.