Apple crumble with cardamom custard recipe
 The apples require no pre-cooking for this simple crumble, and the cardamom-infused custard is a wonderful twist on a classic. 150g/5½oz butter, softened60g/2¼oz caster sugar1 tbsp plain flour70g/2½oz flaked almonds½ tsp ground cinnamon 60g/2¼oz panko breadcrumbs5 large Royal Gala apples, coarsely grated 150g/5½oz butter, softened 60g/2¼oz caster sugar 1 tbsp plain flour 70g/2½oz flaked almonds ½ tsp ground cinnamon 60g/2¼oz panko breadcrumbs 5 large Royal Gala apples, coarsely grated 5 cardamom pods, seeds only300ml/10fl oz whipping cream1 tsp vanilla extract2 free-range egg yolks1½ tbsp caster sugar½ tsp cornflour 5 cardamom pods, seeds only 300ml/10fl oz whipping cream 1 tsp vanilla extract 2 free-range egg yolks 1½ tbsp caster sugar ½ tsp cornflour Method Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl.Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown.Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens.Serve the warm apple crumble with the cardamom custard. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl. Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown. Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens. Serve the warm apple crumble with the cardamom custard. Serve the warm apple crumble with the cardamom custard.