This tasty crumble pud is perfect for kids and adults alike. Chocolate custard is topped with a crumble made with custard powder, flour, butter and caster sugar before being baked.
- 250ml full fat milk
- 250ml double cream
- 75g caster sugar
- 2 tbsp. unsweetened cocoa powder
- 8 egg yolks
- 250g custard powder
- 225g butter
- 200g caster sugar
- 50g plain flour
Whisk the cocoa with a dash of the milk until smooth in a pan, then gradually add the rest of the milk, whisking all the while, along with the cream and around half of the sugar. Bring to the boil, then remove from the heat.
In a bowl, whisk the rest of the sugar with the egg yolks until smooth. Gradually pour the hot milk onto the egg yolks, whisking constantly, until fully combined, then return to a clean pan and simmer until thickened.
Pour the custard into ramekins or teacups and then place into a roasting tin. Put the tin into the oven and then pour boiling water into the tin so it comes halfway up the ramekins. Cook in a 160C oven until just set with a wobble, around 20 minutes.
Meanwhile, make the crumble. Rub together the custard powder, butter, sugar and flour until rough breadcrumbs form. Spread over a baking tray, then cook in a 170C oven for 20 minutes or until crisp.
Serve the crumble over the just-warm chocolate custard.