Winter Berry Crumble Custard (Printable version)
A warm dessert with mixed winter berries, golden crumble topping, and rich homemade custard.
# Ingredient List:
→ Fruit Filling
01 - 17.6 oz mixed frozen winter berries (blackberries, blueberries, cranberries, raspberries)
02 - 0.28 cup granulated sugar
03 - 2 tbsp cornstarch
04 - 1 tbsp lemon juice
05 - 1 tsp vanilla extract
→ Crumble Topping
06 - 1.27 cups plain flour
07 - 1 cup rolled oats
08 - 0.44 cup cold unsalted butter, diced
09 - 0.5 cup light brown sugar
10 - 1/2 tsp ground cinnamon
11 - Pinch of salt
→ Custard
12 - 2.11 cups whole milk
13 - 0.42 cup double cream
14 - 4 large egg yolks
15 - 0.27 cup caster sugar
16 - 2 tsp vanilla extract
17 - 2 tbsp cornstarch
# How to Make It:
01 - Set the oven to 350°F (180°C) to prepare for baking.
02 - In a large bowl, gently toss mixed berries with sugar, cornstarch, lemon juice, and vanilla extract. Spread evenly in a 8x12 inch baking dish.
03 - Combine flour, oats, brown sugar, cinnamon, and salt in a separate bowl. Incorporate diced cold butter using fingertips until mixture resembles coarse crumbs.
04 - Evenly scatter the crumble topping over the berry filling in the baking dish.
05 - Place the dish in the oven and bake for 35 minutes or until topping is golden and fruit mixture is bubbling.
06 - While baking, heat milk and cream in a saucepan over medium heat until just steaming, avoiding boiling.
07 - Whisk together egg yolks, sugar, vanilla extract, and cornstarch in a bowl until smooth.
08 - Gradually pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
09 - Return combined mixture to saucepan and cook over medium-low heat, stirring constantly until thickened, about 5 minutes; do not boil.
10 - Remove from heat and strain custard into a jug to remove any lumps.
11 - Serve the warm berry crumble with a generous pour of fresh custard.
# Expert Suggestions:
01 -
- It turns a bag of frozen berries into something that feels like youve been baking all day.
- The crumble stays crunchy on top but soaks up just enough juice at the edges.
- Custard poured over warm fruit is one of those things that never gets old.
02 -
- Keep the butter cold when making the crumble, if it melts before baking the topping will turn greasy instead of crumbly.
- Stir the custard constantly and never let it boil or the eggs will curdle and youll end up with sweet scrambled eggs.
- Strain the custard even if it looks smooth, it catches any cooked egg bits and makes the texture flawless.
03 -
- Make the custard ahead and keep it covered in the fridge, it reheats gently on the stove with a little extra milk.
- If the crumble topping browns too fast, tent the dish loosely with foil for the last 10 minutes.
- Use a clear baking dish if you have one, watching the fruit bubble up at the sides tells you when its done.