Courtesy of MPSG and Great Tastes of Manitoba
SERVINGS: 4
PREP TIME: 20 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour and 20 minutes
Ingredients
Vanilla Custard
- ½ cup sugar
- 4 egg yolks
- 4 eggs
- 1 tsp vanilla
- 1 cup milk
- 1 cup 18% cream
- pinch of salt
Red Lentil & Oat Crumble
- 1 cup red lentils
- 1 cup oats
- 2/3 cup honey
- 2 tsp cinnamon
- 1/2 cup raw almonds
- 1/3 cup shaved coconut
- 2 tbsp canola oil
Method
Vanilla Custard
- Preheat oven to 150 C (325 F).
- Combine yolks and eggs with sugar.
- Whisk in milk and cream.
- Strain mixture.
- Portion custard into ramekins.
- Place ramekins in a high sided baking pan and fill with water half way up the ramekins.
- Cover with foil and bake until the centers (size of a penny) remain a little jiggly. Check the custard after 10 minutes and continuing checking every five minutes. When the custard is set, remove from oven and remove from oven and cool before setting in the fridge.
Red Lentil & Oat Crumble
- Bring a medium pot of water to the boil, add lentils and simmer for five minutes or until lentils are tender but hold their shape.
- Drain lentils and spread out on a tray. Allow to steam dry and cool. Preheat your oven to 150 C (325 F).
- Combine the lentils, oats, honey, cinnamon and canola oil and mix.
- Spread the coated lentils on a tray lined with baking paper and bake for 15 minutes.
- Remove from oven and combine with coconut and almonds. Place in oven again and keep baking for another 45 minutes, stirring every 15 minutes or so.
- When the crumble is finished allow to cool at room temperature to firm up and get crunchy.
- Top custard with crumble and enjoy!