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- Prep time:
- 30 min
- Cook time:
- 35 min
A few spoonfuls of whisky give a warming flavour to the creamy custard that accompanies Aldo Zilli’s crumble
Method1. Preheat the oven to 200C/180C fan/gas 6.
2. For the fruit crumble: combine the sliced fruits, sugar and cinnamon in a large ovenproof dish. Put the butter, flour, demerara sugar and oats in a large mixing bowl and rub together with your finger tips until the mixture looks like coarse breadcrumbs. Scatter the crumble over the fruit mixture in an even layer. Bake for 30-35 minutes or until the topping is golden and the fruit is tender.
3. For the custard: heat the milk and cream with the orange zest in a medium heavy-based saucepan and bring it just to a boil. Meanwhile beat the egg yolks and sugar together in a bowl until paler in colour. Stir the hot milk mixture into the eggs. Return this mixture to a clean heavy-based saucepan and slowly bring to a very gentle simmer, stirring constantly with a wooden spoon until the custard thickens and coats the back of the spoon. Take great care not to let the custard boil or it will curdle. Remove from the heat and stir in the whisky.
4. Serve the crumble warm with the whisky custard and a little icing sugar dusted over the top.
For the fruit crumble
- 900 g winter fruits, such as apples and pears, peeled, cored and sliced
- 75 g light muscovado sugar
- 1 tsp ground cinnamon
- 175 g butter, cut in pieces
- 225 g plain flour
- 100 g demerara sugar
- 175 g jumbo oats
- icing sugar, for dusting
For the custard
- 300 ml milk
- 300 ml single cream
- 1 orange, finely grated zest only
- 6 egg yolks
- 85 g caster sugar
- 3 tbsp whisky
Tips and suggestions
- Constant stirring over a low heat while cooking will help keep a custard smooth. However, if a few lumps do appear, beat the mixture with a balloon whisk to break them down.