Apple Crumble Custard Eggless Dessert

What to do with extra milk? You could make eggless custard with apple crumble…just like me 😊

There are more such recipes on my channel:  https://goo.gl/XBwLLc

An eggless custard is very versatile…it can be paired with endless number of ingredients to make it into a gourmet dessert!

This recipe covers… how to make a crumble topping and an apple filling and finally assemble it all into a fancy crumble apple and custard pudding…

The recipe is a very easy one that even beginners can take on with amazing results.

Click the link below for the video:

CRUMBLE APPLE AND CUSTARD PUDDING                        Serves 4

For the CUSTARD

Milk – 2 ½ cups

Sugar – 2 ½  tbsp

Custard powder (vanilla) – 2 ½ tbsp

For the CRUMBLE TOPPING

All purpose flour – 1 cup or 125g

Oats – 3 tbsp or  25 g

Sugar + Brown sugar – 75 g (half n half)

Butter (salted) – 75g

Cinnamon powder – ¼ tsp

For the APPLE FILLING

Apples – 3 medium (any variety or a mix)

Lemon juice – 1 lemon

Brown sugar – 2 tbsp or according to taste

Lemon zest – 1 tsp

Strawberry preserve/jam – 1 tbsp

For GARNISH

Dried Cranberry/Blueberry/Cherry/Raisins – a handful

Method:

1.    For the CUSTARD: Mix the custard powder and ½ cup of cold milk to a smooth paste. Pour in the remaining milk into a saucepan and keep it on low heat. Add in the sugar and the custard powder paste. Keep stirring on low heat till the custard thickens. Turn off the heat when the first bubble appears. DO NOT boil it. Cover with cling film so that it touches the surface of the custard. Let it cool down completely. Put in the fridge to chill for at least 2 hours.

2.    For the CRUMBLE TOPPING: Mix the dry ingredients together. Cut the chilled butter into small cubes. Add it into the dry mix. Use a fork or a pastry cutter or your fingertips to rub in the butter till the mix looks crumbly. Spread it out onto a baking tray and bake in a preheated oven at 175°C for about 20 mins or till the crumble has a light golden brown colour to it. Let it cool down completely.

3.    For the APPLE FILLING: Peel and cut the apples into small cubes. Rub in some lemon juice to prevent browning. Put the chopped apple and brown sugar in a pan, mix well. Sprinkle some water over them, cover and cook for 3 mins on medium heat. After 3 mins, stir the apple pieces. cover and cook till just done. Add in the lemon zest and preserve and mix well. Take it off the heat and let it cool completely.

4.    To serve, place the apple pieces on a layer of custard. Top it with the crumble topping. Sprinkle some dried berries on top. Add a sprig of mint. Serve chilled.

 © Rinki’s Kitchen