Tea custard and crumble desserts recipe

Recipes

Tristan Welch
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The tea in these desserts gives a rich caramel flavour and colour. I use The Strong One from PG Tips new range of teas - The New Ones, as it has a bitter-sweet taste that works well in this recipe.

Ingredients

for the custard desserts

260 ml Whole milk
260 ml Whipping cream
200 g Caster sugar
9 Tea bags
8 Egg yolks

9.2 fl oz Whole milk
9.2 fl oz Whipping cream
7.1 oz Caster sugar
9 Tea bags
8 Egg yolks

1.1 cups Whole milk
1.1 cups Whipping cream
7.1 oz Caster sugar
9 Tea bags
8 Egg yolks

for the crumble topping

300 g Custard powder
50 g Flour
220 g Butter
80 g Caster sugar

10.6 oz Custard powder
1.8 oz Flour
7.8 oz Butter
2.8 oz Caster sugar

10.6 oz Custard powder
1.8 oz Flour
7.8 oz Butter
2.8 oz Caster sugar

Details

Cuisine: British
Recipe Type: Dessert
Difficulty: Medium
Preparation Time: 20 mins
Cooking Time: 60 mins
Serves: 6

Step-by-step

Bring the milk, cream, half of the sugar and the tea bags to the boil.
Whisk the yolks and second half of the sugar together.
Pour a little of the cream first onto the eggs, mix well and then add the rest of the cream and mix thouroughly.
Pour the mixture into teacups (there should be enough to make approximately eight teacups) and bake at 90°C for 30-40 minutes or until a slight wobble is left in the centre.
Allow to cool slightly before adding the crumble topping.
To make the crumble topping; pre-heat your oven to 170°C, then place all the ingredients into a bowl and rub together to form a crumble texture.
Sprinkle the mix evenly on grease-proof papee or a non stick mat on an oven tray and bake for 25-30 minutes.
Allow the crumble to cool and break any large lumps with a rolling pin (this crumble topping will keep in an air tight container for up to a week) then sprinkle over the top of the tea custard desserts and serve.

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Recipe courtesy of PG Tips The New Ones

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