Instructions

In a mixing bowl, beat the eggs and sugar until the mixture turns white. In another mixing bowl, crumble the gingerbread. Heat the milk and cream until the mixture boils. Pour a small part of the mixture over the gingerbread and blend together well until smooth and creamy. Pour the rest of the liquid over the egg and sugar mixture, and whisk vigorously.

Then pour the two mixtures into the pan, remove from heat and continue stirring until the custard thickens. Pour into ramekins or small jars. Let cool then refrigerate at least 3 hrs. Serve with orange supremes (peeled and pithed orange wedges) or a teaspoon of marmalade.