Greek Custard with Pistachio Cookie Crumble

Directions

1. 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
2. In a separate bowl, whisk together the eggs, egg yolks, polenta, and cornstarch until smooth
3. Gradually add a small amount of the heated milk mixture to the egg mixture, whisking constantly to avoid scrambling the eggs. Once tempered, slowly pour the egg mixture back into the saucepan with the rest of the milk
4. Cook over medium heat, stirring continuously, until the custard thickens and the polenta is fully cooked, about 8-10 minutes. Remove from heat and stir in the vanilla paste, sea salt, and butter until the custard is smooth and glossy
5. 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
6. While the custard chills, mix the toasted pistachios, crushed amaretti cookies, and minced crystallized ginger in a small bowl
7. Once the custard is chilled, begin layering the dessert into individual serving glasses. Start with a layer of custard, followed by a layer of fig jam, then a sprinkle of the pistachio crumble. Repeat the layers, finishing with a layer of custard
8. 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
9. Serve chilled and enjoy the rich, creamy custard with the sweet and crunchy pistachio cookie crumble!