The Easiest and Most Delicious British Classic Dessert - Blackberry and Apple Crumble with Custard скачать в хорошем качестве

The Easiest and Most Delicious British Classic Dessert - Blackberry and Apple Crumble with Custard

A dessert (pudding) so simple and yet so delicious it graces the tables of many British homes including Royalty. The perfect end to a British Sunday roast dinner. Blackberry and Apple Crumble with Custard. I learn't to cook this dish as a young boy under the watchful eye of my mother and went on to prepare it for Royal lunch at Balmoral Castle, Windsor Castle and Sandringham. Everyone has their favorite crumble; apple, raspberry, rhubarb and Prince Charles favorite pear and banana but all agree the topping has to be custard and/or cream. Absolutely delicious! CHECK OUT CHEF DARREN MCGRADY MERCH; https://teespring.com/stores/my-store... Here's a link to my new line of seasonings for the foodie in the family and also signed copies of my latest cookbook... https://eatingroyally.square.site Link to the vanilla bean paste here... https://amzn.to/3wp1PcQ Link to the Birds custard powder... https://amzn.to/3hMIMEq Check out the fabulous Mercer knives I use in my videos here https://cutt.ly/GgAZG8r Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event! https://eatingroyally.com Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgr... Visit my website; http://www.theroyalchef.com Blackberry and Apple Crumble with Custard Makes 6-8 portions 4 cups blackberries 2 cups apples, peeled and thinly sliced ¼ - ½ cup sugar 1 TBS cornstarch For the crumble; 2 cups flour 1 cup unsalted butter, room temperature ½ cup sugar For the vanilla crème anglaise; 1 cup milk 1 cup heavy cream 6 egg yolks vanilla bean extract ¼ cup sugar Toss the blackberries, apples, sugar and cornstarch in a large bowl and pour into a casserole dish. In a large bowl add the flour, sugar and butter and rub together to make fine crumbs. Spread evenly over the fruit. Bake at 350 degrees F. for 30-40 minutes until the fruit is tender and the crumble is golden on top. Set aside to cool. Prepare the crème anglaise, bring the milk and cream to a boil in a heavy based pot. Whisk the egg yolks, vanilla and sugar until combined in a large bowl. Pour the boiling milk on to the egg mix and whisk until smooth. Return the mix to the pot and place back on the heat. Stir until the mix has the consistency of heavy cream.