Pear & blackberry crumble with bay leaf custard - Master recipes

Name: Pear & blackberry crumble with bay leaf custard - Master recipes
Ingredients: knob of butter, plus extra for the dish -; 6 large pears (Williams, Conference or Comice), peeled, cored and each sliced into 6 thick wedges -; 100g light muscovado sugar -; 1⁄2 lemon, juiced -; pinch of ground cinnamon -; 100g blackberries -; 2 egg yolks -; 225ml whole milk, plus a splash -; 1½ tbsp golden caster sugar -; 3 fresh bay leaves -; 120g plain or spelt flour -; 140g light muscovado sugar -; 100g jumbo oats -; 50g pumpkin seeds -; 40g flaked almonds -; 40g skinless blanched hazelnuts, chopped -; 1⁄2 tsp ground cardamom -; 1⁄2 tsp ground ginger -; 150g unsalted butter, melted -

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First, make the custard. Whisk the egg yolks in a bowl until just broken up – they shouldn’t be frothy. Pour the milk and sugar into a saucepan and warm over a low heat, stirring to dissolve the...

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Ingredients

knob of butter, plus extra for the dish -
6 large pears (Williams, Conference or Comice), peeled, cored and each sliced into 6 thick wedges -
100g light muscovado sugar -
1⁄2 lemon, juiced -
pinch of ground cinnamon -
100g blackberries -
2 egg yolks -
225ml whole milk, plus a splash -
1½ tbsp golden caster sugar -
3 fresh bay leaves -
120g plain or spelt flour -
140g light muscovado sugar -
100g jumbo oats -
50g pumpkin seeds -
40g flaked almonds -
40g skinless blanched hazelnuts, chopped -
1⁄2 tsp ground cardamom -
1⁄2 tsp ground ginger -
150g unsalted butter, melted -