In the UK, we have a love for custard, and this is a really simple custard recipe. It’s served with a lazy crunchy crumb and whatever fruit you like. I’ve used Lotus Biscoff biscuits (cookies) here because they are one of the best biscuits in the game, but you can use your favourite or whatever is in your cupboard. This recipe is very customisable and is always a hit with friends and family. I’ve served mine with the roast plums from pages 182–83, but in the height of summer I would serve it with some berries, or my personal favourite, gooseberries! This is also really good with the breadcrumb and sesame mix from page 122.

Serves 4

Ingredients:

• 4 large egg yolks
• 40 g (1½ oz/scant ¼ cup) light or dark muscovado sugar
• 2 tablespoons honey (or 10 g/½ oz more brown sugar)
• 2 teaspoons cornflour (cornstarch)
• 700ml (24 fl oz/scant 3 cups) milk
• 200 ml (3½ fl oz/scant ½ cup) double (heavy) cream
• pinch of sea salt
• poached or roasted fruit (see pages 182–83) or berries

For the biscuit crumb

• 50 g (1¾ oz/⅓ cup) nuts of choice, such as flaked (slivered) almonds, hazelnuts or pecans
• 6 biscuits (cookies) of choice (I like Lotus Biscoff or digestives/graham crackers, but ginger nuts/snaps would also be great), crushed
• pinch of flaky sea salt

Method:

1. First, toast the nuts for the crumb in a wide frying pan (skillet) over a medium heat for a few minutes until lightly golden, then remove from the heat and allow to cool. Alternatively, you can toast the nuts on a baking tray (pan) in the oven at 180°C fan (400°F) for 8 minutes. Once cooled, roughly chop the nuts.
2. Combine the nuts in a bowl with the crushed biscuits and salt, then set aside.
3. In a large bowl, lightly whisk the egg yolks, brown sugar, honey and cornflour together.
4. Bring the milk and cream to a gentle boil in a small non-stick saucepan, then remove from the heat and very slowly pour into the egg mixture, whisking as you pour so the egg doesn’t scramble.
5. Now pour the mixture back into the saucepan. Stir continuously over a low heat for 6–8 minutes until the mixture thickens enough to coat the back of a wooden spoon. Do not let it boil as this will scramble the custard, so be patient! Stir in the salt, then remove from the heat.
6. Serve the custard with the roasted fruit and biscuit crumble.