Single-Serving Rhubarb and Plum Crumble with Custard Cream

Looking for an easy single-serve dessert recipe? Why not try this rhubarb and plum crumble!

The combination of the juicy plums and the tangy rhubarb creates a beautiful pink filling elevated by hints of orange and cinnamon. It’s then topped with a golden, cinnamon crumble thats buttery and crispy. And of course there is no crumble without a creamy vanilla custard to tie the whole dessert together. So if you’re craving a cozy treat for yourself, this is the perfect recipe for you!

1 Mini Ramekin or Mini Casserole Dish (~200ml)

INGREDIENTS:

THE CRUMBLE-

• 25g Plain/AP Flour
• 5g Rolled Oats
• 25g Caster/Granulated Sugar
• Large Pinch of Ground Cinnamon
• Pinch of Ground Cloves
• Pinch of Ground Nutmeg
• 25g Salted Butter, cubed and cold

THE RHUBARB AND PLUM-

• 1/2 Rhubarb
• 2 or 3 Plums
• 1tbsp Caster/Granulated Sugar
• 1/2tbsp Light Brown Sugar
• Sprinkle of Cinnamon
• 1/4 Orange
• 1/4tsp Cornstarch/Cornflour

THE CUSTARD CREAM-

• 1 Egg Yolks
• 20g Caster/Granulated Sugar
• 7g Cornstarch/Cornflour
• 80ml Milk
• 1tsp Vanilla Bean Paste
• 5g Salted Butter
• 35ml Double/Heavy Cream

STEPS:

1. Pre-heat oven to 180°C

THE CRUMBLE-

1. Combine flour, oats, sugar, cinnamon, cloves, and nutmeg
2. Add the cold cubed butter and rub it into the dry ingredients with your fingers until the mixture turns into a crumb texture
3. Place it into the fridge so it stays cold

THE RHUBARB AND PLUM-

1. Wash and pat dry the rhubarb and plum
2. Cut the rhubarb into cubes and the plums into a similar size (remove the seed), and add the fruits into the ramekin. You want the fruit to fill the ramekin up halfway so there is space for the crumble.
3. Sprinkle on the sugar, brown sugar, and cinnamon
4. Using a mircroplane, zest 1/4 of the orange and add it to the fruits. Then squeeze a bit of its juice all over the fruits
5. Add the cornstarch/cornflour
6. Using a spoon, mix everything until the fruits are evenly covered, then arrange it so that it’s evenly distributed
7. Grab the cold crumble from the fridge and sprinkle over the fruit until it is fully covered
8. Pop it into the oven at 180°C for 15min, then turn the temp up to 200°C for 5-10min so the crumble can get extra golden and crispy
9. Let it cool so the crumble can crisp up

THE CUSTARD CREAM-

1. Whisk together the egg yolk, sugar, and cornstarch/cornflour in a bowl.
2. In a saucepan, combine milk and vanilla bean paste. Bring the mixture to a simmer
3. Pour 1/4 of the hot milk into the egg yolk mixture while stirring. Once it’s well combined, pour the egg mixture back into the saucepan with the rest of the milk
4. Transfer it to a stove on medium heat, making sure you are constantly stirring the mixture. As it cooks, the mixture will thicken into a custard. Once it reaches that thick and jiggly consistency remove it from the heat
5. Strain it through a sieve to remove any clumps
6. Add the butter to the strained custard and mix. The residual heat will melt the butter and incorporate it into the custard
7. Cover it with clingfilm pressed against the surface of the custard and place it into the fridge to cool
8. Hand whisk the double/heavy cream until it reaches soft peaks. Add the cold custard and whisk until well combined

SERVE-

1. Top the crumble with the cold custard cream and enjoy!