Take the classic crumble to the next level with a generous pouring of the goat's milk and cream vanilla custard. There'll be no such thing as a single serve with this one.
- 1 kg rhubarb
- 275 g sugar
- 1 cup raspberries
- 3 cups boysenberries
- 150 g whole wheat flour
- 120 g cold butter, finely chopped
- 90 g raw sugar
- pinch of salt
- 50 g flaked almonds
Goat Milk Vanilla custard
- 500 ml goat milk
- 400 ml cream
- 1 vanilla bean, split lengthways
- 240 g egg yolk (from about 10 eggs)
- 200 g caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C.
2. Trim the rhubarb, wash and cut into 2-3 cm pieces. Place in a large saucepan with sugar, cover and cook over a medium heat, stirring occasionally, until rhubarb is soft; about 20-25 minutes.
3. Remove from heat, add berries and carefully fold through.
4. For crumble mixture: place flour, butter, sugar and salt in a bowl and use your fingertips to rub the ingredients together, then mix almonds through.
5. Spoon rhubarb and berry mixture into six ovenproof ramekins or one large ovenproof dish. Scatter with crumble mixture and place in the oven. Cook until the crumble is golden-brown and the mixture is beginning to bubble up the sides; 35–40 minutes.
6. For goat's milk vanilla custard: combine goat's milk and cream in a large saucepan and bring to the boil over medium-high heat. Split the vanilla beans, scrape out seeds, add to the milk, add the vanilla bean pod. Place egg yolks and sugar in a bowl, whisk until just combined, then gradually pour hot milk mixture into the bowl and whisk to combine. Return mixture to the same saucepan and stir over low heat until mixture reaches 83°C; it will thicken enough to coat the back of a wooden spoon. Do not boil.
7. Remove vanilla bean.
8. Pre-heat oven to 200°C. Spoon apple and raspberry mixture into six ovenproof ramekins or one large ovenproof dish. Scatter with crumble mixture and place in the oven. Cook until the crumble is golden-brown and the mixture is beginning to bubble up the sides; 35–40 minutes.
9. Serve with goat milk vanilla custard.