Sunday, 17 April 2011

Three Fruit Crumble with Vanilla Custard

I hate waste, so when the fruit in the bowl looks a bit tired I try to cook with it before it reaches the compost stage.

This fruit crumble has conference pears, chinese pears and braeburn apples topped with a few fresh raspberries but any soft fruits will  make a delicious dessert.

For the fruit

2 pears
2 apples
1 chinese pear
A few raspberries or strawberries
50g sugar

Peel and core the apples and pears then cut into chunks.

Cook the pears and apples gently with the sugar until tender.

Place the cooked fruit in ramekins and top with a few raspberries.

For the crumble
50g plain flour
25g butter
1tbsp porridge oats
1tbsp sugar

Pre-heat the oven to 180C

Rub the butter into the flour.  Add the sugar and oats and mix well.

Spoon the crumble mix on top of the fruit in the ramekins and put them in the oven for 15 minutes until golden brown.

For the custard

200ml milk
200ml double cream
1 vanilla pod,  split, seeds scraped out
75g caster sugar
2 large egg yolks

Place the milk, cream and the vanilla pod and seeds into a saucepan. Bring gently to the boil, then remove from the heat and remove the vanilla pod.

Whisk the sugar and egg yolks together in a large bowl until pale and frothy. Pour the egg mixture over the milk and cream and whisk together. Pour the mixture into a clean saucepan and whisk over a low heat until a thick custard is formed.

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