If you love a good cup of chai and want to kick your crumble up a notch, why not make this mango crumble served with a chai infused custard.
“There’s nothing more comforting than a crumble – sweet indulgence at its finest – and pairing it with warming chai spice,” says MasterChef finalist and cookbook writer Philli Armitage-Mattin.
“I love a cup of chai and for this recipe I make the custard by infusing the milk with beautiful chai spices.”
If you love trying new recipes, you’ll find even more here.
Mango crumble with chai custard
Serves 8
Ingredients
For the filling:
- 4 mangoes, about 600g, peeled and diced
- 60g sugar
- 1tsp ground cinnamon
For the crumble topping:
- 150g plain flour
- 70g sugar
- ½tsp salt
- 100g butter, at room temperature, diced
For the chai creme anglaise (custard):
- 300ml whole milk
- 300ml double cream
- 1 vanilla pod, split and scraped, or 1tsp vanilla extract
- 1 cinnamon stick or ½tsp ground cinnamon
- 6 x 5mm slices of ginger
- 2 black tea bags
- 2 star anise (optional)
- 2 cloves (optional)
- 2 cardamom pods (optional)
- 3 egg yolks
- 6tbsp sugar
Method
- Preheat the oven to 220°C (200°C fan oven) 428F, gas mark 6.
- Put the mangoes, sugar, ground cinnamon and 50ml of water in a saucepan and heat for five minutes until all the sugar is dissolved. Then place in your oven dish.
- Place the flour, sugar, salt and butter in a bowl and crumble together using the tips of your fingers until all the butter is incorporated and it’s a crumbly texture.
- Sprinkle the crumble topping over the mango and cook in the oven for 35-45 minutes or until the topping looks golden and the edges are bubbling.
- Make the chai custard by heating the milk and cream in a saucepan with all the spices and tea bags over a medium-low heat, stirring occasionally, for 20 minutes or until a caramel colour and smelling fragrant.
- Whisk the egg yolks and sugar together in a bowl. Then use a sieve to strain the infused milky cream over the yolks, in three additions, whisking in between.
- Pour the yolk mixture back into the saucepan and whisk while cooking it over a low heat until thickened – it should just coat the back of a spoon. Keep the custard on the lowest setting if serving immediately. If serving later, pour into a heatproof container and cover with cling film so that the film touches the custard, otherwise you’ll get a skin.
- Once the crumble topping begins to brown, remove the crumble from the oven and leave to rest for 10 minutes before serving with the hot chai custard.
Taste Kitchen: Asia: Six Flavours To Suit Every Taste by Philli Armitage-Mattin is published by Robinson, priced £26. Photography by Phoebe Pearson. Available September 1.
