a creamy baked custard dessert with a buttery crumb topping—very similar to a classic custard crumble or baked pudding. Here’s a full, reliable recipe you can follow:
🍮 Creamy Baked Custard with Crumb Topping
🧾 Ingredients
Custard base:
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs
- 1/2 cup (100 g) sugar
- 2 tbsp cornstarch (for extra thickness)
- 1 tbsp butter
- 1 tsp vanilla extract
- Pinch of salt
Crumb topping:
- 3/4 cup (90 g) crushed biscuits (like digestive or graham crackers)
- 1/4 cup (50 g) sugar
- 1/4 cup (60 g) melted butter
- Optional: pinch of cinnamon
👩🍳 Instructions
1. Make the custard
- In a saucepan, heat milk + cream until warm (not boiling).
- In a bowl, whisk eggs, sugar, cornstarch, and salt until smooth.
- Slowly pour warm milk into the egg mixture while whisking (to temper).
- Return everything to the pan and cook on medium-low, stirring constantly, until thickened.
- Remove from heat and stir in butter + vanilla.
2. Prepare the topping
- Mix crushed biscuits, sugar, melted butter, and cinnamon until crumbly.
3. Assemble
- Pour custard into a greased baking dish.
- Sprinkle crumb topping evenly over the surface.
4. Bake
- Bake at 350°F (175°C) for 20–25 minutes, until the top is golden.
5. Cool & serve
- Let it cool slightly—it thickens more as it sets.
- Serve warm for that creamy, spoonable texture like in your image.
✨ Tips
- For extra richness, add an egg yolk or two.
- Swap vanilla for lemon zest or caramel flavor.
- Chill it fully if you want a firmer pudding-style dessert.
If you want, I can help you turn this into a no-bake version or match it exactly to a specific dessert (like banana pudding or crème brûlée style).