Vanilla Custard with Red Lentil & Oat Crumble
1 hour 20 minutes |
Servings:
4 |
Prep:
20 minutes |
Cook:
1 hour
Vanilla Custard with Red Lentil & Oat Crumble
1 hour 20 minutes
Servings:
4
Prep:
20 minutes
Cook:
1 hour
Vanilla Custard with Red Lentil & Oat Crumble
1 hour 20 minutes
Servings:
4
Prep:
20 minutes
Cook:
1 hour
Ingredients
Ingredients
Vanilla Custard
- ½ Cup sugar (100 g)
- 4 Countryside Farms Vita Free Run Egg Yolks
- 4 whole Countryside Farms Vita Free Run Eggs
- 1 tsp. vanilla
- 1 cup (250 mL) milk
- 1 cup (250 mL) 18% Cream
- Pinch of Salt
Red Lentil & Oat Crumble
- 1 Cup (250 g) red lentils
- 1 Cup (250 g) Manitoba Oats
- 2/3 Cup (134 g) BeeMaid honey
- 2 tsp. Cinnamon
- ½ Cup (125 g) raw almonds
- 1/3 Cup (50 g) shaved coconut
- 2 Tbsp (30 g) canola oil
Method
- Combine yolks & eggs with sugar.
- Whisk in milk and cream.
- Strain mixture.
- Portion custard into ramekins.
- Place ramekins in a high sided baking pan & fill with water half way up the ramekins.
- Cover with foil and bake at 325°F
- Once the centers (size of a penny) remain a little jiggly, remove from oven and cool before setting in the fridge
- Bring a medium pot of water to the boil, add lentils and simmer for 5 minutes or until just tender but hold their shape.
- Drain lentils and spread out on a tray. Allow to steam dry and cool. Preheat your oven to 150°C (325°F).
- Combine the lentils, oats, honey, cinnamon and 2 tablespoons canola oil and mix.
- Spread the coated lentils on a tray lined with baking paper and bake for 15 minutes.
- 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.
- When the crumble is finished allow to cool at room temperature to firm up and get crunchy.
- Top custard with crumble and enjoy!
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