Cherry almond crumble with vanilla bean creme anglaise
“When fresh, vanilla beans have no vanilla taste or aroma.”
For vanilla bean creme anglaise
- 2 cups milk
- a split vanilla bean
- 6 egg yolks
- 65g caster sugar
For crumble
- 1kg cherries
- 110g caster sugar
- 1 1/2 tbsp kirsch
For the topping
- 105g (3/4 cup) self-raising flour
- 100g chopped butter.
- 3/4 cup (75g) flaked almonds
- 100g brown sugar
They obtain their subtle sensual flavour when cured. The leathery pods grow in clusters on a tropical climbing orchid. They are picked while immature and undergo a labour-intensive process of sun-drying for several months, during which they ferment and develop a wrinkled appearance and a rich, sweet tobacco-like fragrance.
Method
Heat 2 cups milk with a split vanilla bean in a saucepan until almost boiling. Remove from heat and set aside for 5 minutes to allow the flavours to infuse. Beat 6 egg yolks with 65g caster sugar in a bowl until thick and pale, then gradually whisk in milk. Return to saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Cool to room temperature and remove vanilla bean.
For crumble
Remove stems and pips from 1kg cherries and mix a quarter of them in a food processor with 110g caster sugar and 1 1/2 tbsp kirsch. Process to a puree. Grease a 1.5-litre ovenproof dish and scatter with remaining cherries. Pour over cherry puree.
For topping
Place 105g (3/4 cup) self-raising flour in a bowl and rub in 100g chopped butter. Add 3/4 cup (75g) flaked almonds and 100g brown sugar and mix well. Spread crumble mixture over the cherries and bake in a preheated oven at 200C for 30-40 minutes or until cherries are tender and crumble is golden.
To serve
Serve warm or cold with vanilla bean creme anglaise.
