Berry Crumble with Vanilla Custard by @millsandbuns

34 min
Medium

1 serving

🥛

120 ml

Milk

🍬

35 g

Caster Sugar

🌿

5 ml

Vanilla Bean Paste

🍥

20 g

Caster Sugar

🌽

5 g

Corn Flour

🥚

18 g

Egg Yolk

🧈

55 g

Butter

🧈

50 g

Butter

🍚

20 g

Icing Sugar

🌾

66 g

Flour

🍓

120 g

Berries

🍚

2 tbsp

Caster Sugar

Preparation Steps

  1. Step 1/15

    Preheat the oven to 180°C (356°F) and line the baking tray.

    🍪baking tray

  2. Step 2/15

    Heat the whole milk, 15 g caster sugar, and vanilla bean paste in the saucepan until simmering.

    whole milk
    caster sugar
    vanilla bean paste
    🍲saucepan
    🫗measuring jug
    🥄measuring spoons

  3. Step 3/15

    Whisk 15 g caster sugar, cornflour, and egg yolk together in a mixing bowl until smooth.

    caster sugar
    cornflour
    egg yolk
    🥣mixing bowl
    🥄whisk

  4. Step 4/15

    Gradually stream the hot vanilla milk into the egg mixture while whisking constantly.

    whole milk
    caster sugar
    vanilla bean paste
    cornflour
    egg yolk
    🥣mixing bowl
    🥄whisk
    🍲saucepan

  5. Step 5/15

    Return the custard mixture to the saucepan and cook over low heat until thickened.

    whole milk
    caster sugar
    vanilla bean paste
    cornflour
    egg yolk
    🍲saucepan
    🔄spatula

  6. Step 6/15

    Remove the thickened custard from the heat and stir in 5 g butter until melted.

    butter
    🍲saucepan
    🔄spatula

  7. Step 7/15

    Cook the mixed berries with 5 g caster sugar in the saucepan until soft and jammy.

    mixed berries
    caster sugar
    🍲saucepan
    🔄spatula

  8. Step 8/15

    Whisk 50 g butter and icing sugar in a mixing bowl until combined.

    butter
    icing sugar
    🥣mixing bowl
    🥄whisk

  9. Step 9/15

    Fold the plain flour into the butter mixture until a soft shortbread dough forms.

    plain flour
    🥣mixing bowl
    🔄spatula

  10. Step 10/15

    Roll the shortbread dough out on a clean surface to about 5 mm thick.

    🪵rolling pin

  11. Step 11/15

    Cut the dough into small cookies and place them on the lined baking tray.

    ⭕cookie cutter
    🍪baking tray

  12. Step 12/15

    Bake the cookies for 12 to 14 minutes until golden, then cool slightly.

    🍪baking tray

  13. Step 13/15

    Crush the baked shortbread cookies into coarse crumble pieces.

    🥣mixing bowl

  14. Step 14/15

    Spoon the vanilla custard and berry compote into the ramekin in layers.

    🍮ramekin
    🔄spatula

  15. Step 15/15

    Top the dessert with the crushed shortbread crumble and serve warm or at room temperature.

    🍮ramekin

Composition

Ingredients

Types

Sweeteners, Flavorings, Eggs, Dairy

Ingredients

Milk, Caster sugar, Vanilla bean paste, Corn flour, Egg yolk, Butter, Icing sugar, Flour, Berries

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

1080 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 137g, Sugars: 75g, Fat: 53g, Saturated fat: 32g, Fiber: 7g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 3mg, Potassium: 380mg, Sodium: 100mg

Vitamins

Vitamin A: 600µg, Vitamin C: 30mg, Vitamin D: 1.5µg, Vitamin B12: 0.6µg

Preparation

Time Information

Preparation

20 minutes

Cooking

14 minutes

Overall

34 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

saucepan, mixing bowl, whisk, spatula, rolling pin, cookie cutter, baking tray, ramekin, measuring jug, measuring spoons

Appliances

oven, stovetop

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Snack, Date night, Solo treat

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British, English

Geographic

United Kingdom, London

Various

Aspect

Texture

Crisp, Crumbly, Creamy, Jammy, Tender

Flavors

Sweet, Buttery, Vanilla, Berry, Fruity, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave custard out longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep crumble separate from custard and compote for best crispness), freezer : 30 days (Freeze berry compote only in an airtight container,Do not freeze the assembled custard dessert)