Plum and Pistachio Crumble with Star Anise-Infused Custard
Ingrediënten
For the Plum Filling:
- 2 kg about 4 lb 4 oz plums, washed, pitted, and halved (quartered if large)
- 6 peppercorns or cloves for a subtle spice
- 2 tablespoons unrefined brown sugar
- 1 teaspoon ground cinnamon
For the Crumble Topping:
- 250 g about 9 oz all-purpose flour
- 180 g about 6 oz vegetable margarine
- 120 g about 4 ¼ oz oats
- 100 g about 3 ½ oz unrefined brown sugar
- 80 g about 3 oz pistachios, roughly chopped
- For the Star Anise-Infused Custard:
- 570 ml about 1 pint soy or almond milk, with a little extra for later
- 3-4 star anise slightly crushed to release their flavor
- 1 vanilla pod split
- 1 ½ tablespoons cornflour
- 120 ml about 4 fl oz soy or almond cream, to taste
- 2 tablespoons unrefined light brown sugar to taste
Yields 6 Servings | Preparation Time: 25 minutes | Cooking Time: 35-45 minutes | Calories: Approximately 746 per serving
Instructies
- Preheat your oven to 190°C (375°F).
- In a deep baking dish, layer the halved plums along with your choice of peppercorns or cloves.
- Sprinkle the sugar and ground cinnamon evenly over the plums.
- To prepare the crumble topping, sift the all-purpose flour into a large bowl.
- Add the vegetable margarine, and use your fingertips to rub them together until the mixture resembles breadcrumbs.
- Mix in the oats, brown sugar, and chopped pistachios.
- Spread this crumble mixture evenly over the plums in the baking dish.
- Bake the plum and crumble mixture in the preheated oven for 35-45 minutes, or until the filling is bubbling, and the crumble topping is golden brown.
- For the star anise-infused custard, gently bring the soy or almond milk to a boil, adding the slightly crushed star anise and the scraped seeds from the split vanilla pod.
- Also, add the scraped vanilla pod itself.
- Allow this mixture to simmer gently for 5 minutes, then remove it from the heat and let it sit for 15-20 minutes to infuse the flavors.
- In a separate bowl, mix the cornflour with a splash of cold milk to form a paste.
- Strain the infused milk to remove any large bits, and whisk the cornflour paste into the warm milk.
- Return the mixture to the heat and bring it to a simmer for a few minutes.
- Add the soy or almond cream and sugar to your preferred taste.
- Remove the custard from the heat.
Notes / Tips / Wine Advice:
If you don't plan to use the custard immediately, cover its surface with clingfilm to prevent a skin from forming. Serve the plum and pistachio crumble in bowls, generously ladling warm, star anise-infused custard over the top.
Enjoy this delectable Plum and Pistachio Crumble with its unique Star Anise Custard!
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