Half carton of Ambrosia Custard
half carton of single cream (mid size)
1tsp vanilla essence
1tsp cinnamon essence
1 egg (optional)
Ready rolled sweet shortcrust pastry
1tsp cinnamon powder (or to taste)
to serve: aerosal cream spritzy thing & ready chocolate sauce
Gently but throughly whip single cream into the custard in large bowl, add egg if using, then add the essences, continue whisking
Line a pie dish with greaseproof paper, unfold the roll of pastry and line the pie dish. Bake blind for 30 mins. Let cool
Pour custard mixture in cooled pie, sprinkle a dusting of cinnamon powder and bake for a further 30 mins or if using eggs until mixture has set.
You can either serve warm or leave to chill in fridge.
Serve with piped style cream and drizzle of chocolate sauce