Pear & blackberry crumble with bay leaf custard Recipe

Preheat the oven to 375°F (190°C).

In a bowl, toss the sliced pears, blackberries, lemon juice, and granulated sugar together. Transfer the fruit mixture to a baking dish.

In a separate bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold butter and use your fingers to rub it into the dry ingredients until it resembles coarse crumbs.

Sprinkle the crumble mixture evenly over the fruit in the baking dish.

Bake for 30-40 minutes, or until the fruit is tender and the crumble is golden brown.

While the crumble is baking, prepare the bay leaf custard. In a saucepan, heat the milk and bay leaves over medium heat until it starts to steam. Remove from heat and let the bay leaves infuse for 10 minutes.

In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.

Slowly pour the infused milk into the egg mixture while continuously whisking. Pour the mixture back into the saucepan.

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and strain out the bay leaves.

Serve the warm pear and blackberry crumble with a generous drizzle of the bay leaf custard on top.