We are on the brink of full blown spring. Can everyone feel that the sun is starting to warm up and the mornings are getting bright really early.
Every time I walk out the door there seems to be another tree in bloom. Which brings me to these Plum & Vanilla Crumble Pots with cherry blossom flowers. ‘Cause how else are we going to celebrate spring than by throwing cherry blossom flowers at every. single. thing. we make? <- That statement might be a slight exaggeration, but only very slightly.
Okay. But here’s the deal with these crumbly little pots of honey and vanilla roasted plums, swirled with vanilla custard and topped with crunchy, crumbly hazelnut streusel. The sweet little secret to these crumble pots, (let’s be honest, this is really a deconstructed plum crisp) is that the hack that you can make everything the day before and assemble just before you eat. Umm, Hello! Perfect dinner party food. Elegant enough for company, but quick enough and easy enough to qualify as a lazy girl staple. Now, we’re not kitchen slouches by any stretch, but sometimes we just need eeeeasy, right?!
Prep it on the weekend and have some ah-mazing mid-week dessert action! Oh, yassss, we’re feelin’ that aren’t we? Because, let’s get real. Sometimes weekdays get a little on top of you. Not gonna lie, Wednesday, but sometimes you’re a little hard to take. And I don’t know about you, but this week feels like running from Monday to Friday with barely a breath in between. But we’ve got these Plum and Vanilla Crumble Pots to keep us going on a Wednesday night. You can roast the plums in about 20 minutes. Make the hazelnut streusel topping and pop it in the freezer ready to go for when you need that crunchy delicious topping. The custard can be made in advance too, or it take about 10 minutes on the stove top. Now, I’d say that you could buy a little pot of ready made custard, but it may just be quicker to make your own. However, if you are a store bought custard dessert kinda person, no probs. Just make sure it has loads of vanilla.
My custard has too much vanilla! 👈 Said no one ever. Like EVERRRRRR!!!! Making these could mean that Wednesday is your new favourite day of the week. Or maybe these crumble pots just end up as your favourite dessert. Either way, you’re winning!
Plum And Vanilla Crumble Pots
For the plums
- 5 in plums (cut half stone removed)
- 3 Tbsp butter 20g
- drizzle of honey
- sprinkle of demerara sugar 15g
- 1 vanilla pod split length ways
For the custard
- 1 pod vanilla split length ways seeds scraped
- 3 egg yolks
- 35 g sugar
- 1/2 tsp cornflour
- 300 ml milk
For the streusel
- 245 g plain or all purpose flour
- 170 g dark brown sugar
- 1 tsp ¼ cinnamon
- 170 g cold butter cubed
- 200 g toasted hazelnuts chopped
Pre-heat the oven to 180c or 375F Place the plums, cut side up into a small roasting tin.
In a small sauce pan melt the butter and add the scraped vanilla seeds. Whisk to combine. Add the honey. Pour the butter and honey over the plums.
Bake for 15 minutes.
Mix the streusel ingredients together to create a crumbly dough. Bake on a baking tray in the oven for 10-15 minutes. Remove and leave to cool.
In a small sauce pan bring the milk and vanilla to the bowl. In a small bowl, whisk together the egg yolks, cornflour and sugar. Once the milk has boiled, pour it over the egg yolk mixture to temper the yolks. Clean the pan, so as not to burn any of the milk solids.
Pour the milk and eggs back into the pan and return to a low heat. Whisk over the heat until the custard has thickened, taking care not to scramble the custard.
To assemble, place the custard, plums and streusel in alternating layers into glasses.