Tea custard and crumble desserts recipe
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
- 300 g Custard powder
- 50 g Flour
- 220 g Butter
- 80 g 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