Crumbled blueberry and custard. A sumptuous cake, rich, creamy: the dream of every lover of desserts. The dough is crumbled soft and fragrant, the lemon cream contains little sour note and the incredible purple tone of blueberries. The crumble with cream and fruit for me is the perfect spring sweet to end a lunch or dinner in the wonderfully delicious way.
The dough for the perfect crumbled
Remember, when preparing the dough for the crumbled, you do not get a compact dough but a coarse mixture into large crumbs (hence the name of the dessert). Do not crush even when distributed into the pan, let it just drop and do not touch the: in case you had doubts, on my You Tube Channel You can find the Video recipe ricotta and chocolate crumbled cake, so you will see step by step how to make this kind of sweet and have a look at all my CRUMBLED CAKES RECIPES.
Alternatives to blueberries to fill the crumbled
You can prepare this crumbled (the North also call sbrisolona, but the term is not mine) even using strawberries or raspberries instead of blueberries, but be careful because the strawberries are very watery and, In this case, you have to consume the cake in a shorter time. Here at home it's over in a flash.
If you enjoyed the classic version of crumbled, with CHEESE AND CHOCOLATE, I'm sure you'll love this. Attention, because to sink the spoon in the blueberry crumble and custard is an irresistible temptation: if you are already on a diet for summer, desist from preparing it. Have a good day!
DOSES FOR PIE OF 22 CM DIAMETER OF ABOUT:
FOR THE DOUGH:
350 grams of flour 00
120 grams of caster sugar
1 egg yolk
60 milliliters di rum
a sachet of baking powder
90 grams of lard
a large pinch of salt
FOR THE FILLING:
500 ml whole milk
120 grams of sugar
4 egg yolks small
60 grams of flour, corn starch or potato starch
grated rind of one lemon organic
fresh blueberries, to taste
icing sugar, to taste
To prepare the blueberry crumble and custard need to do first and foremost custard: place in a bowl and mix the egg yolks with half the sugar. Mix flour or corn starch with the rest of the sugar and add the egg yolks, stirring constantly, to obtain a homogeneous batter, smooth with no lumps.
Heat the milk without bringing to a boil with the lemon zest and pour in the egg mixture, always beating with whisk to avoid lumps. Cook over low heat, stirring with a whisk until the cream has thickened. Once the cream will be dense, cook over low heat and stirring constantly for two minutes.
Remove the custard from the heat, pour into a container and cover with foil for contact until cooling foods.
For the crumbled dough: pour on the work surface in the sifted flour and baking powder, Add the sugar, salt and egg yolk. Knead until absorbed the yolk and add the lard. Mix the lard with the tips of fingers and add the rum, then knead by rubbing the dough with your fingertips, lifting it so as to form lumps of different size.
Grease and flour a cake pan opening, then cover the bottom with dough, without pressing. Pour the custard in the middle, leaving about one centimeter empty place the edges, cover with well washed and dried cranberries. Evenly distribute the rest of the mixture over the cake and along the edge, so that it completely covers the stuffing.
Bake the crumbled with blueberries and custard at 200 degrees for 10 minutes, then lower the oven to 180 degrees and continue cooking for another 35 minutes or until the crumble is golden. Remove from oven and allow to cool. Sprinkle the crumbled with blueberries and custard with a little' icing sugar before serving and bon appetit!