Berry Crumble with Vanilla Custard by @millsandbuns
1 serving
🥛
120 ml
Milk
🍬
55 g + 2 tbsp
Caster sugar
🍦
5 ml
Vanilla bean paste
🌽
5 g
Corn flour
🥚
18 g
Egg yolk
🧈
110 g
Butter
🍬
20 g
Icing sugar
🌾
66 g
Flour
🫐
120 g
Berries
Preheat
Preheat the oven to 180°C (356°F) and line the baking tray.
- Heat
whole milk
caster sugar
vanilla bean paste
Heat the whole milk, 15 g caster sugar, and vanilla bean paste in the saucepan until simmering.
Whisk
- caster sugar
cornflour
egg yolk
Whisk 15 g caster sugar, cornflour, and egg yolk together in a mixing bowl until smooth.
- Whisk
- whole milk
- caster sugar
- vanilla bean paste
Gradually stream the hot vanilla milk into the egg mixture while whisking constantly.
Return- whole milk
- caster sugar
- vanilla bean paste
Return the custard mixture to the saucepan and cook over low heat until thickened.
- Stir
butter
Remove the thickened custard from the heat and stir in 5 g butter until melted.
- Cook
mixed berries- caster sugar
Cook the mixed berries with 5 g caster sugar in the saucepan until soft and jammy.
- Whisk
- butter
- icing sugar
Whisk 50 g butter and icing sugar in a mixing bowl until combined.
- Fold
- plain flour
- Butter
Fold the plain flour into the butter mixture until a soft shortbread dough forms.
Roll
Roll the shortbread dough out on a clean surface to about 5 mm thick.
CutCut the dough into small cookies and place them on the lined baking tray.
- Bake
Bake the cookies for 12 to 14 minutes until golden, then cool slightly.
CrushCrush the baked shortbread cookies into coarse crumble pieces.
Spoon
- Vanilla bean paste
Spoon the vanilla custard and berry compote into the ramekin in layers.
TopTop the dessert with the crushed shortbread crumble and serve warm or at room temperature.
Berry Crumble with Vanilla Custard by @millsandbuns
1 serving
🥛
120 ml
Milk
🍬
55 g + 2 tbsp
Caster sugar
🍦
5 ml
Vanilla bean paste
🌽
5 g
Corn flour
🥚
18 g
Egg yolk
🧈
110 g
Butter
🍬
20 g
Icing sugar
🌾
66 g
Flour
🫐
120 g
Berries
Preparation Steps
Step 1/15
Preheat the oven to 180°C (356°F) and line the baking tray.
Step 2/15
Heat the whole milk, 15 g caster sugar, and vanilla bean paste in the saucepan until simmering.
Step 3/15
Whisk 15 g caster sugar, cornflour, and egg yolk together in a mixing bowl until smooth.
Step 4/15
Gradually stream the hot vanilla milk into the egg mixture while whisking constantly.
Step 5/15
Return the custard mixture to the saucepan and cook over low heat until thickened.
Step 6/15
Remove the thickened custard from the heat and stir in 5 g butter until melted.
Step 7/15
Cook the mixed berries with 5 g caster sugar in the saucepan until soft and jammy.
Step 8/15
Whisk 50 g butter and icing sugar in a mixing bowl until combined.
Step 9/15
Fold the plain flour into the butter mixture until a soft shortbread dough forms.
Step 10/15
Roll the shortbread dough out on a clean surface to about 5 mm thick.
Step 11/15
Cut the dough into small cookies and place them on the lined baking tray.
Step 12/15
Bake the cookies for 12 to 14 minutes until golden, then cool slightly.
Step 13/15
Crush the baked shortbread cookies into coarse crumble pieces.
Step 14/15
Spoon the vanilla custard and berry compote into the ramekin in layers.
Step 15/15
Top the dessert with the crushed shortbread crumble and serve warm or at room temperature.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
1080 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
14 minutes
Overall
34 minutes
Difficulty
Level
Medium (2/4)
Steps
15 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@millsandbuns
Origin
Cuisine
British, English
Geographic
United Kingdom, London
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos