Dessert with Cream and Cookies in Jar Baking a genuine Dessert in the jar that reminds me a lot of childhood and the sweets that were prepared at home with few ingredients, as in this case: eggs, milk, and cookies.

To prepare this kind of Pudding in the jar that resembles a Cheesecake baked in a jar, you really need very few things, a good Pastry Cream suitable for cooking, which does not curdle and does not become too solid, and cookies, preferably digestive, but why not, you can also use my Microwave Cookies or my Peanut Butter Protein Cookies.

I certainly know that thanks to the Microwave Jar Baking Technique I can prepare desserts that retain the aromas and flavors of the past, those that really make “grandma’s house”.

Then use the leftover egg whites from this recipe to prepare the Pudding with Egg Whites in Jar Baking or the Egg White and Apple Cake in the Microwave.

This recipe is added to my Ideas for Jar Baking Menus, all easy and tasty, which embrace different diets and therefore please all palates!

Don’t miss also the Microwave Recipes and the Air Fryer Recipes.

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Dessert with Cream and Cookies in Jar Baking

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4Servings
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All Seasons

Ingredients

10.5 oz cookies (digestive)
1 1/4 cups milk
7 tbsp egg yolk
7 tbsp erythritol
1/3 cup heavy cream
1/4 cup cornstarch
1 lemon (zest)
1 tbsp amaretto (liqueur)
1 tsp vanilla extract

What You Need to Cook the Dessert with Cream and Cookies in Jar Baking

1 Microwave Oven
4 Jars 370 ml with thin gasket

How to Prepare the Dessert with Cream and Cookies in Jar Baking

Put the egg yolks together with the sugar and the vanilla extract in a microwave-safe bowl.
Then add the cornstarch, grated lemon zest and milk.
Stir vigorously with a whisk to remove lumps.
When you have obtained a smooth liquid, place the bowl in the microwave and start cooking at 800 W for two minutes.
Take the bowl and quickly stir with the whisk. You will notice that the cream will begin to thicken at the bottom of the bowl.
Put the bowl back in the microwave for 30 seconds and stir again. Proceed in 30-second intervals to prevent the cream from becoming a pudding or worse, burning.
The cream will be ready when it is well set.
At this point, add a tablespoon of amaretto liqueur and stir vigorously. The liqueur will make the cream stable for subsequent cooking.
Transfer the cream to a clean and cold bowl and cover with food plastic wrap.
Let it cool first at room temperature, then place in the fridge.
Blend the cookies in a blender.
Add the melted butter and blend again.
Put a layer of cookies one centimeter at the bottom of a 370 ml jar with a thin gasket.
Press with a meat tenderizer to even out the base.
Transfer the cream to a piping bag and create a generous layer of baking cream.
Level with a spoon and cover with more crumbled cookies.
Close the jar with the lid and its gasket and seal with 4 clips as per Instructions for Cooking in Jar Baking.
Cook in the microwave at half the tested power (I use 300 W) for 3 minutes.
When you see the dessert gently boiling, stop the cooking.
Then let the closed jar rest until it reaches room temperature and only then, you can put it in the fridge to cool.
You can consume it immediately, although I assure you that the next day it’s even better!