Tea custard and crumble desserts recipe

1. 1

   Bring the milk, cream, half of the sugar and the tea bags to the boil.

2. 2

   Whisk the yolks and second half of the sugar together.

3. 3

   Pour a little of the cream first onto the eggs, mix well and then add the rest of the cream and mix thouroughly.

4. 4

   Pour the mixture into teacups (there should be enough to make approximately eight teacups) and bake at 90C for 30-40 minutes or until a slight wobble is left in the centre.

5. 5

   Allow to cool slightly before adding the crumble topping.

6. 6

   To make the crumble topping; pre-heat your oven to 170C, then place all the ingredients into a bowl and rub together to form a crumble texture.

7. 7

   Sprinkle the mix evenly on grease-proof papee or a non stick mat on an oven tray and bake for 25-30 minutes.

8. 8

   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.

* Per serving · 4 servings · Values may vary.