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
For the chocolate custard: Preheat oven to 90°C.
Bring the milk, cream, half of the sugar and tea bags to the boil. Infuse for a min then strain through a fine sieve.
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.
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.
For the custard crumble: Turn oven up to 170°C.
Place all the ingredients into a bowl and rub together to form a crumble texture.
Sprinkle the mix evenly onto grease-proof paper or a non stick mat on an oven tray and bake for 25-30 mins.
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.
Top tip for making Chocolate custard crumble
The crumble with will keep in an air tight box for up to a week