Crumble Cake With Custard Filling

By makhoni


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the custard filling:

  • 2 cups milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the egg, vanilla extract, and milk. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  4. Spread half of the crumble cake batter into the prepared baking dish, reserving the other half for the topping.
  5. To make the custard filling, heat the milk and sugar in a saucepan over medium heat until steaming but not boiling.
  6. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
  7. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and stir in the vanilla extract.
  8. Pour the custard filling over the batter in the baking dish.
  9. Crumble the remaining batter over the top of the custard filling.
  10. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
  11. Allow the crumble cake to cool slightly before serving. Enjoy your delicious crumble cake with custard filling!



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