Posted on: January 16, 2008

Must try making – stewed fruit and vanilla custard crumble based on the recipe by Bea

(For 6 small ramekins)

For the vanilla custard (you will have leftovers, so you might decide to divide the recipe by two to have less; I personally never tire of custard and enjoy it eaten by the spoonful, with fresh strawberries):

  • 2 cups + 2 Tbsp whole milk
  • 1 vanilla bean, cut open lengthwise and seeds removed
  • 1/2 cup + 1 Tbsp blond cane sugar
  • 5 egg yolks
  • 1/4 cup cornstarch

For the crumble:

  • 1/4 cup quinoa flour*
  • 1/4 cup brown rice flour*
  • 1/4 cup packed muscovado sugar
  • 2.5 Tbsp butter, cold and diced

*Or use all-purpose flour

For the stewed fruit, apples, strawberries and red currants:

  • 4 Macoun apple, or a variety good for stewing
  • 1 cup red currants
  • 1 large handful of strawberries, cut in 4
  • 1/2 vanilla bean, cut open lengthwise and seeds removed
  • 2 Tbsp water
  • 1 cinnamon stick
  • 1/3 cup blond cane sugar


  • To make the vanilla-flavored custard, pour the milk in a pot and add the vanilla bean and seeds. Bring to a boil and stop. Cover and let infuse for about 30 min. Discard the vanilla bean and reheat the milk. Keep.
  • With an electric mixer, beat the egg yolks and sugar until light and foamy. Then add the cornstarch and mix well.
  • Pour the hot milk slowly while stirring. Pour the cream in the pot again and bring to a boil to have the cream thicken. Stir constantly and cook for 1 or 2 min. Remove then from the heat.
  • Pour the thick cream in a bowl and cover with plastic wrap to prevent a crust to form. Let cool.
  • To make the crumble, use your fingertips to mix all ingredients. Place back in the fridge if necessary.
  • To make the fruit, place the apples (peeled, cored and diced) in a pot with the sugar, spices and water. Simmer until the fruit is very soft (about 8 to 10 min). Then add the red currants and strawberries, and continue to cook for 1 to 2 min. Remove and keep.
  • To assemble your crumbles, start by preheated your oven at 350 F. Grease six ramekins. Add the stewed fruit at the bottom (keep some to top the custard) and add 1 full Tbsp of custard in the middle. Cover with the rest of the stewed fruit, and then finish with the crumble. Bake for 30 to 35 min and then remove from the oven. Let cool before eating. It is best eaten lukewarm!
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