Organic Sourdough Crumpets take centre stage in this delicious recipe from @hughandher. Available just once a month from The Farmers’ Store, they’re the perfect base for something a little special.
Ingredients - Orange & nutmeg custard (Refined Sugar Free)
- 1 cup full cream milk
- 2 tsp vanilla extract
- Zest of 1/2 small orange
- Two egg yolks
- 2 tbsp honey
- 3 - 4 tbsp tapioca flour
- Pinch of fresh grated nutmeg
- 25g salted butter (cubed)
- Pinch salt flakes
Ingredients - Crème Brûlée Crumpet
- 1 plain crumpet
- Salted butter
- Serve of orange & nutmeg custard
- 1 tsp caster sugar
- Equipment - Kitchen blow torch
Method
- Pour milk, vanilla extract and orange zest into a saucepan over low–medium heat. Warm gently until small bubbles form around the edges (don’t let it burn), then turn off the heat.
- While the milk is heating, add egg yolks to a medium heatproof bowl and whisk. Pour in the honey and whisk for 1–2 minutes until pale and fluffy. Add 3 tbsp tapioca flour and whisk another 1–2 minutes until incorporated.
- Slowly pour the infused milk into the bowl, whisking constantly until fully combined.
- Return the mixture to the saucepan over low–medium heat. Whisk constantly until the custard begins to thicken — once it starts, it happens quickly. When it reaches a gel-like consistency, turn off the heat and grate in nutmeg. If too thin, add another tablespoon of tapioca flour.
- Add cold butter and a pinch of salt, whisking until melted and combined. Transfer custard to a glass container and chill in the fridge — overnight for best results, or at least a couple of hours.
- Toast one plain crumpet and spread with salted butter. Top with your desired amount of custard, sprinkle with caster sugar, then brûlée until a hard, crackly top forms. Enjoy
