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Place the tea bags and sweetener in a heatproof jug and fill with 1L (4 cups) boiling water. Set aside for 4 minutes to infuse and slightly cool. Discard the tea bags. Put ¼ cup (60ml) cold water in a small bowl. Sprinkle the gelatine powder over and mix with a fork until the gelatine is fully dissolved. Add to the tea mixture and stir to combine. Divide the mixture evenly among 8 x 1 cup (250ml) capacity serving glasses or ramekins. Place in the fridge overnight or until set.
Meanwhile, to make the crumble, preheat the oven to 180 °C. Line a large baking tray with baking paper. Combine the oats, flour, cinnamon and sweetener in a large bowl. Make a well in the centre, add the melted butter and stir to combine. Spread the mixture evenly on the lined tray and bake, stirring halfway through, for 10 minutes or until golden. Remove from the oven and let cool completely. Store in an airtight container until the jelly is set.
To make the custard, put the milk into a medium saucepan and heat over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow it to boil). Remove the saucepan from the heat. Add the vanilla, sweetener and ¼ teaspoon salt to the milk and stir to combine.
Whisk the yolks and cornflour in a large heatproof bowl. Gradually pour the hot milk mixture
over the yolk mixture, whisking constantly, until combined. Return the custard mixture to the pan over low heat. Cook, whisking constantly, for 5-10 minutes until the custard thickens. Transfer to
a jug, cover and refrigerate until the jelly is set.
Once the jelly is set, evenly top with the custard and sprinkle over the crumble mixture. Top with the apple slices and sprinkle with extra cinnamon. Serve.
Note: In step 4, add a small amount of the hot milk at a time and whisk until fully incorporated.
This will ensure the eggs don't cook. When whisking the custard on the stove, do not allow it to boil, as this will cause it to curdle.
Store in a reusable container in the fridge for up to 3 days.
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