Effortless Strawberry Custard Crumble (Print Version)
# Ingredients:
→ Crumb dough
01 -
300 g all-purpose wheat flour type 405
02 -
2 teaspoons baking powder
03 -
1 egg, medium size
04 -
150 g sugar
05 -
150 g cold butter, chopped
→ Pudding center
06 -
300 g fresh strawberries
07 -
30 g sugar
08 -
1 packet vanilla pudding mix (for 500 ml milk)
09 -
500 ml whole milk
# Instructions:
01 -
Give the cake a short break to cool down, then enjoy it warm if you like. Fancy toppings? Try whipped cream, a dusting of powdered sugar, vanilla ice cream, or a scoop of mascarpone cream.
02 -
On the middle rack at 180°C top and bottom heat, bake for about 40 minutes. You'll know it's done when the crumbles are golden and lovely.
03 -
Smooth the cooled pudding over the dough base. Drop your strawberry pieces on top. Then, dump the chilled crumbles over everything.
04 -
Rinse off the strawberries and let them dry. If they're big, cut them in half or quarters.
05 -
Use two-thirds of your crumb dough and pat it in the pan, making a bit of a raised edge.
06 -
Either grease the springform (26 cm) really well or slap some baking paper inside.
07 -
Stir pudding mix and sugar into a little cold milk until smooth. Boil the rest of the milk in a pot. Add the mixture and stir while it cooks briefly, then take it off the heat. Cover the pudding with plastic wrap so a skin doesn’t form.
08 -
Take about a third of the dough, stick it in the fridge or freezer so your crumbles bake up nice and crispy.
09 -
Butter, sugar, and egg go into a bowl. Use your hand mixer to blend until creamy. Throw in the baking powder and flour, then mix until it’s all combined into a thick dough. Give it a quick mash with your hands until it’s chunky and crumbly.
# Notes:
01 -
Only pull the chilled crumb dough from the fridge right before using it for extra crispy topping.