Chocolate custard crumble

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Tea custard crumble
Tea custard crumble
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

If you like tea, you'll love this tea-infused chocolate custard dessert with a quick and easy crunchy custard flavoured crumble on top


For the chocolate custard:
  • 260ml whole milk
  • 260ml whipping cream
  • 80g caster sugar
  • 9 tea bags
  • 8 egg yolks
For the custard crumble:
  • 300g custard powder
  • 50g flour
  • 220g butter
  • 200g caster sugar

The crumble with will keep in an air tight box for up to a week


  1. For the chocolate custard: Preheat oven to 90C.
  2. Bring the milk, cream, half of the sugar and tea bags to the boil. Infuse for a min then strain through a fine sieve.
  3. Whisk the yolks and second half of sugar together. Pour a little of the cream first onto the eggs, mix well and then add the rest of it.
  4. Pour the mix into teacups and bake for 30-40 mins or until a slight wobble is left in the centre. Allow to cool slightly then serve with the crumble on top.
  5. For the custard crumble: Turn oven up to 170C.
  6. Place all the ingredients into a bowl and rub together to form a crumble texture.
  7. Sprinkle the mix evenly onto grease-proof paper or a non stick mat on an oven tray and bake for 25-30 mins.
  8. Allow the crumble to cool and break any large lumps with a rolling pin then sprinkle over the top of the set custard and serve.

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