Tea custard and crumble desserts recipe

• 300 g (10.6oz) Custard powder
• 50 g (1.8oz) Flour
• 220 g (7.8oz) Butter
• 80 g (2.8oz) Caster sugar
• 260 ml (9.2fl oz) Whole milk
• 260 ml (9.2fl oz) Whipping cream
• 200 g (7.1oz) Caster sugar
• 9 Tea bags
• 8 Egg yolks

1. Bring the milk, cream, half of the sugar and the tea bags to the boil.
2. Whisk the yolks and second half of the sugar together.
3. Pour a little of the cream first onto the eggs, mix well and then add the rest of the cream and mix thouroughly.
4. Pour the mixture into teacups (there should be enough to make approximately eight teacups) and bake at 90C for 30-40 minutes or until a slight wobble is left in the centre.
5. Allow to cool slightly before adding the crumble topping.
6. To make the crumble topping; pre-heat your oven to 170C, then place all the ingredients into a bowl and rub together to form a crumble texture.
7. Sprinkle the mix evenly on grease-proof papee or a non stick mat on an oven tray and bake for 25-30 minutes.
8. Allow the crumble to cool and break any large lumps with a rolling pin (this crumble topping will keep in an air tight container for up to a week) then sprinkle over the top of the tea custard desserts and serve.

custard powder, flour, butter, sugar, milk, whipping cream, sugar, tea bags, egg yolks

Taken from www.lovefood.com/guide/recipes/12519/tristan-welchs-tea-custard-and-crumble-desserts (may not work)