Pear and Almond Crumble with Custard

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Pear and Almond Crumble with Custard
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1030
calories
Calories

Healthy, because

Even smarter

Nutritional values

This pear and almond crumble is a good source of fiber and vitmain C from the pears and protein from the almonds.

If yo udon't have almonds available, pecans or walnuts make a good substitute.

1 serving contains
(Percentage of daily recommendation)
Calorie1,030 kcal(49 %)
Protein17.46 g(18 %)
Fat67.24 g(58 %)
Carbohydrates99.88 g(67 %)
Sugar added52.04 g(208 %)
Roughage10.95 g(37 %)
Vitamin A536.77 mg(67,096 %)
Vitamin D1.75 μg(9 %)
Vitamin E12.14 mg(101 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.71 mg(65 %)
Niacin4.31 mg(36 %)
Vitamin B₆0.22 mg(16 %)
Folate65.29 μg(22 %)
Pantothenic acid1.47 mg(25 %)
Biotin27.32 μg(61 %)
Vitamin B₁₂0.95 μg(32 %)
Vitamin C8.35 mg(9 %)
Potassium573.94 mg(14 %)
Calcium288.59 mg(29 %)
Magnesium146.36 mg(49 %)
Iron3.23 mg(22 %)
Iodine54.98 μg(27 %)
Zinc2.04 mg(26 %)
Saturated fatty acids28.15 g
Cholesterol380.39 mg

Ingredients

for
4
For the crumble
5 cups Pear (peeled, cored and quartered)
lemons (juiced)
3 tablespoons caster sugar
cup Almond flour
3 tablespoons all-purpose flour
½ cup brown sugar
0.333 cup melted butter
1 teaspoon cinnamon
cup sliced almonds
For the custard
1 cup milk
1 cup cream
1 Vanilla bean (split lengthways)
5 egg yolks
½ cup caster sugar (scant)
How healthy are the main ingredients?
Pearlemoncinnamonalmond

Preparation steps

1.

Heat the oven to 350º.

2.
Place the pear quarters in a buttered ovenproof dish and sprinkle over the lemon juice. Mix together the caster sugar, ground almonds, flour, brown sugar, melted butter and cinnamon and scatter the mixture over the pears. Bake in the oven for 20 - 25 minutes.
3.
While the crumble is baking, make the custard. Heat the milk and cream in a pan with the vanilla pod, bring to a boil then remove the pan from the heat. Beat together the egg yolks and sugar in a bowl, pour over the hot milk and cream then return the mixture to the pan and cook over a gentle heat, stirring all the time, until the custard is thick and creamy.
4.
Remove the vanilla pod from the pan and strain the custard through a sieve into a warmed serving jug. Serve the crumble warm or hot with the custard poured over and garnished with the flaked almonds.