Blueberry & Custard Crumble
Another simple recipe that you can quickly make with very basic ingredients. Obviously you don't have to use blueberries, this crumble recipe works equally well with raspberries, blackberries, strawberries, you name it!
- 150ml whole milk
- 30g caster sugar
- 1 egg yolk
- 15g plain flour
- 1/8 vanilla pod
- 100g plain flour
- 40g caster sugar
- 70g cold butter
- 175-200g blueberries
- lemon zest (optional)
makes one 18cm ø tart
- For the custard, mix 2 tablespoons of the milk with the sugar, flour and egg yolk in a small bowl using a fork. Pour the remaining milk into a small saucepan. Scrape the seeds out of the piece of vanilla pod and add to the milk. Heat the milk on the stove until it's starting to boil, then take it off the stove and pour 2-3 tablespoons of the hot milk into the egg mix. Stir well, then pour everything back into the saucpan, put the pan back on the stove and keep stirring with a whisk until a custard has formed. Pour the custard into a wide bowl so it cools down faster and cover the surface with cling film. Leave to set in the fridge.
- In the meantime prepare the crumble. Cut the cold butter into small cubes and rub together with the flour and sugar in a bowl with your hands until you get that crumbly texture.
- Grease an 18cm pie dish with a little bit of butter. Press a bit more than half of the crumble mixture on the bottom and along the sides of the dish. Fill in the custard and spread it all the way to the edges.
- Cover the custard with the blueberries. If your blueberries are very sweet you can grate some lemon zest and sprinkle it on top.
- Then sprinkle the remaining crumble over the blueberries and bake at 175°C (fan oven) for about 30-40 minutes or until the crumble has a nice golden colour.