Crumbs in custard
6 servings
80 minutes
Crumbs in custard is a classic French dessert that combines the tenderness of cream with the crunchy texture of nut crumbs. The origins of the dish date back centuries when French bakers began to combine airy creams with baked elements to create complex flavor contrasts. The rich chocolate aroma, enhanced by hints of vanilla and the crunch of hazelnuts, turns each spoonful into a small gastronomic delight. The cream, velvety and sweet, smoothly envelops the crispy pieces, creating a play of textures. The dish is perfect for concluding a romantic dinner or a cozy evening with a cup of coffee. It can be served in individual portions, allowing everyone to enjoy the combination of rich custard and appetizing crumbs baked to a golden crust.
1
Preheat the oven to 180 degrees.
2
First, prepare the crumbs. Mix softened butter, cocoa, cane sugar, and flour in a bowl with your fingers until the mixture resembles coarse crumbs. Add roasted and chopped hazelnuts. Evenly spread the mixture in a large baking dish (about 33 by 23 cm) and bake for 30-35 minutes until a golden crust forms.
- Butter: 165 g
- Cane sugar: 165 g
- Wheat flour: 270 g
- Hazelnut: 150 g
- Cocoa powder: 1 tablespoon
3
At this time, prepare the custard from the remaining ingredients. Whisk the yolks, sugar, and custard concentrate in a large bowl and set aside. Pour the milk and cream into a heavy saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the saucepan along with the pod. Add the chopped chocolate. Bring to a boil.
- Egg yolk: 6 pieces
- Sugar: 60 g
- Custard powder: 2 teaspoons
- Whole milk: 250 ml
- Extra-thick cream 48% fat: 250 ml
- Vanilla pod: 1 piece
- Dark chocolate: 60 g
4
Slowly add hot milk and cream to the custard mixture, whisk, then pour back into the pot and bring to a boil, stirring with a spatula. Cook on low or medium heat for about 5 minutes until the mixture thickens. Continuously stir with a spatula, scraping the bottom and sides of the pot.
- Whole milk: 250 ml
- Extra-thick cream 48% fat: 250 ml
5
Break the dry cookie into large crumbs, divide into 6 small bowls. Pour the custard into a jug and then drizzle it over the crumbs.