Wholesome and comforting.
- 9 medium egg yolks
- 250 g caster sugar
- 1 vanilla pod (split lengthways)
- 1 l whipping cream
- 200 g mixed seasonal berries
- jjuice of 1/2 lemon
- ice cream (which ever variety you wish to serve)
- 100 g plain flour
- 50 g porridge oats
- 70 g salted butter
- 50 g caster sugar
- Put the egg yolks and 200g of the caster sugar in a bowl. Scrape the vanilla seeds from the pod, add to the bowl, and mix together by hand with a whisk. Bring the cream and the vanilla pod to the boil, add to the egg mixture, and mix thoroughly.
- Divide the custard into two halves, discarding the pieces of vanilla pod. Cool one half rapidly over a bowl of ice, and chill in the fridge for 10-15 minutes.
- Preheat the oven to 170°C/gas 3. Place the berries in a saucepan with the remaining caster sugar and the lemon juice. Poach gently for 3-4 minutes, then place the berries in the bottom of four 12cm moulds or cups, and pour the unchilled custard on top.
- Place in a roasting tin, pour in warm water to come halfway up the sides of the moulds, then bake au bain marie for 30 minutes or until the custards are just set - they should wobble like a jelly when tapped. Remove from the oven, leave to cool, then put in the fridge. Keep the oven on.
- Make the crumble. Put all the ingredients into a food processor and blitz quickly. Spread out on a baking sheet and bake at the same temperature as the custards for 10-15 minutes until golden. Leave to cool.
- Make the ice cream. Mix the chilled custard and lavender honey together, churn in an ice cream machine until thickened, then decant into a container and freeze and freeze.
- To serve
- Top the chilled berry custards with the crumble and ice cream.