Vanilla Custard with Red Lentil & Oat Crumble

Clock Icon 1 hour 20 minutes |
Servings: 4 |
Prep: 20 minutes |
Cook: 1 hour

Ingredients

Vanilla Custard Red Lentil & Oat Crumble
  • 4 cups water
  • 1 cup (250 mL) red lentils
  • 1 cup (250 mL) Manitoba Oats
  • ⅔ cup (150 mL) BeeMaid honey
  • 2 tsp (5 mL) cinnamon
  • 2 Tbsp (30 mL) canola oil
  • ½ cup (125 mL) raw almonds
  • ⅓ cup (75 mL) shaved coconut

Method

Vanilla Custard

  1. In medium bowl combine sugar, egg yolks and eggs.
  2. Whisk in milk and cream.
  3. Strain mixture. Add vanilla and salt.
  4. Portion custard into 4 ramekins.
  5. Place ramekins in a high sided baking pan & fill with water half way up the ramekins.
  6. Cover with foil. Bake at 325°F (160°C)
  7. Once the centers (size of a penny) remain a little jiggly, remove from oven and cool before setting in the fridge.

Red Lentil and Oat Crumble

  1. In medium pot bring 4 cups water to a boil. Add lentils and simmer for 5 minutes or until just tender but hold their shape.
  2. Drain lentils and spread out on a tray. Allow to steam dry and cool.
  3. Preheat your oven to 325°F (150°C).
  4. In medium bowl add lentils, oats, honey, cinnamon and canola oil. Mix to combine.
  5. Spread the lentil mixture on a tray lined with baking paper. Bake for 15 minutes.
  6. Remove from oven and combine with coconut and almonds. Place in oven again and keep baking for another 45 minutes, stirring every 15 minutes or so.
  7. When the crumble is finished allow to cool at room temperature to firm up and get crunchy.
  8. Top custard with crumble and enjoy!

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