Baked Custards with Granola Crumble Recipe | Legendairy

Baked Custards with Granola Crumble


4
Easy
20 MINS
50 MINS

+ chilling time

Makes these upmarket breakfast pots for a special occasion.

INGREDIENTS

  • 500ml milk
  • 1/2 cup cream
  • 5 egg yolks
  • 1/4 cup honey
  • 1/2 cup rolled oats
  • 2 tablespoons shredded coconut
  • 2 tablespoons sultanas
  • 1 tablespoon flaked almonds
  • 1 tablespoon sunflower seeds
  • 20g butter, melted
  • 1 tablespoon brown sugar

METHOD

  1. Whisk together milk, cream, yolks and 2 tablespoons honey. Divide mixture between 4 x 200ml capacity cups or ramekins and place into a deep baking dish. Pour boiling water into dish to come halfway up the side of the cups. Bake at 150°C for 1 hour. Remove from oven and allow to stand in water bath for 45 minutes, before refrigerating.
  2. Combine oats, coconut, sultanas, almonds and sunflower seeds in a bowl. Stir in butter, remaining honey and brown sugar, until well coated. Place on a lined baking tray and bake at 160°C for 7-10 minutes, until golden.
  3. To serve, crumble the granola mixture over custards, and enjoy with fresh fruit.

HANDY TIPS

Tip: Bake custards the night prior and remove from the refrigerate allowing to come to room temperature before serving. Alternatively serve warm or chilled.

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