An English Crumble

 

 

For my birthday each year I always ask my mum for one thing: crumble. Here is a recipe for one I made on my 19th birthday at L’Albarine. It was a wonderful weekend of sitting out in the sunshine, gauging ourselves and discussing the meaning of life. In fitting with the English theme, the crumble was accompanied by Creme Anglaise. This, I fashioned out of my birthday gift from the neighbours: three golden goose eggs.

Serves 10

For the crumble

2 cups of flour

1 cups of cold butter (cubed)

1 cup of sugar

1 desert spoon of ground ginger

For the Filling

Sh*t loads of apples and pears (about 12)

1 cup of raisins

2 cups of water or apple juice

1 table spoon of ground cinnamon

For the Creme Anglaise

2 of Francoise’s goose eggs

1 cup of milk

1 cup of cream

half cup of sugar, or vanilla sugar

desert spoon of vanilla extract

 

Method

  1. Preheat oven to 200°C, or if you are lucky enough to be using Mary’s oven in L’Albarine, wiggle afew nobs, prop the door shut with a plank of wood, pray.
  2. Peel, core and roughly cut up your fruit before putting it in a large saucepan of water (or apple juice if you like) on the hob.
  3. Add raisins, cinnamon and a bit of sugar if necessary. Leave to stew for at least fifteen minutes with the lid on.
  4. Mix flour with the chopped butter until you form breadcrumbs, now add sugar and ginger.
  5. Drain fruit and assemble crumble in a shallow but big dish. Place lovingly into the (hopefully) hot oven. Leave to cook until the top is golden brown.
  6. For the Creme Anglaise, heat a saucepan with milk and creme. Combine gently with a wooden spoon just before reaching boiling point.
  7. Separate yolks from goose eggs, whisk into sugar.
  8. Very carefully « temper » the egg yolk sugar mix with the milk cream, so as not to scramble te eggs in a bowl. Add vanilla extract and sloowly heat it all in a saucepan, stirring contantly for five minutes.
  9. Serve as you like: hot crumble and cold custard/ cold crumble and hot custard/ go nuts and be free

Thank you very much and hope you enjoy !!!!

 

By Sophie

white and orange goose

Photo by Pixabay on Pexels.com

Publicités

Laisser un commentaire

Entrez vos coordonnées ci-dessous ou cliquez sur une icône pour vous connecter:

Logo WordPress.com

Vous commentez à l'aide de votre compte WordPress.com. Déconnexion /  Changer )

Photo Google+

Vous commentez à l'aide de votre compte Google+. Déconnexion /  Changer )

Image Twitter

Vous commentez à l'aide de votre compte Twitter. Déconnexion /  Changer )

Photo Facebook

Vous commentez à l'aide de votre compte Facebook. Déconnexion /  Changer )

w

Connexion à %s