Custard pots with spiced fruit

This cosy dessert of silky vanilla custard topped with soft, stewed fruit and a buttery shortbread crumble is the stuff of dreams. The comforting combination of fruit and custard feels just a little bit elevated, but still simple enough to make at home. This is the kind of dessert my family loves when it’s just us at home for dinner. It works just as well when you’re entertaining guests.

As the evenings get cooler (and if you’re anything like me), then this is the sort of dessert you find yourself craving. The custard is smooth and gently sweet, while the fruit adds a touch of spice and softness and the crumble brings that all important texture. I love the classic combination of apples and cinnamon, but decided to take this dessert to the next level by adding pears, cloves and some orange zest – the flavour is incredible! Comfort in every spoonful.. enjoy the recipe!

Cook’s tips:

Be sure to cook your custard over a low heat – low and slow is the key to getting that smooth texture without scrambling the eggs or burning the custard.
Try not to overcook the fruit. You’re aiming for tender pieces that hold their shape rather than mushy fruit.

CUSTARD POTS WITH SPICED FRUIT

Servings: 4
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Stewed fruit

75 g white sugar
375 ml (1½ cups) water
300 g apples, peeled, cored and cut into bite sized chunks
300 g pears, peeled, cored and cut into bite sized chunks
1 cinnamon stick
5 whole cloves
5 ml (1 tsp) orange zest
4 shortbread cookies

Vanilla custard

2 large egg yolks
40 g castor sugar
5 ml (1 tsp) vanilla paste
15 g cake flour
250 ml (1 cup) cream
250 ml (1 cup) full cream milk

1.) To make the fruit place the sugar and water in a pot. Stir over a medium heat to dissolve the sugar. Add the apples, pears, cinnamon, cloves and orange zest. Stir and bring to a simmer. Allow to simmer for 15 – 20 minutes, or until tender. Remove from the heat and set aside to cool.

2.) While the fruit is simmering, prepare the custard. Place the egg yolks and sugar in a bowl and whisk on high speed for 2 minutes until thick and pale. Add the vanilla and flour, and whisk in.

3.) Place the cream and milk in a saucepan and heat until boiling point. As soon as bubbles appear remove the saucepan from the heat. Slowly pour half of the milk into the egg mixture while whisking. Pour the egg mixture back into the pot while whisking and return to the heat. Stir continuously over a low heat for about 5 minutes, until the custard has thickened enough to coat the back of the spoon. Do not allow the custard to boil.

4.) Spoon the custard into four serving bowls. Use a slotted spoon to remove the fruit from the syrup and spoon onto the custard. Crumble a shortbread cookie over each bowl and serve immediately.