Vanilla custard with almond sponge crumble

Vanilla custard with almond sponge crumble

My Feast
Chris Chen

Raspberry jelly


Quantity Ingredient
125g caster sugar
250ml water
250g raspberries
titanium-strength gelatine leaves

Vanilla custard

Quantity Ingredient
60ml milk
125ml thin cream
1/2 vanilla bean, split and seeds scraped, plus thin slivers to garnish
2 egg yolks, at room temperature
30g caster sugar

Almond sponge

Quantity Ingredient
2 whole eggs, at room temperature
55g caster sugar
55g ground almonds

Passionfruit cream

Quantity Ingredient
75ml passionfruit pulp
25g caster sugar
300ml thin cream
100ml thick cream


  1. To make the raspberry jelly, bring the sugar and water to the boil in a large saucepan, stirring to dissolve the sugar.
  2. Place the raspberries in a heatproof bowl, pour over the sugar syrup and using a hand-held stick blender, blend until smooth. Strain into a large measuring jug, discarding the solids.
  3. Using the ratio of 7 leaves of titanium-strength gelatine to 1 litre of raspberry liquid, soak the correct amount of gelatine in cold water until softened.
  4. Heat the measured amount of raspberry liquid in a small saucepan, squeeze the water from the gelatine and add to the pan, stirring until completely dissolved. Remove from the heat and divide among 185 ml capacity serving glasses. Refrigerate for 3–4 hours or until set.
  5. To make the vanilla custard, place the milk, cream and vanilla seeds in a large saucepan over medium heat and bring just to the boil, then remove from the heat.
  6. Beat the egg yolks and sugar together in a heatproof bowl until light and fluffy. Add the hot milk mixture, then return to the pan over low heat and cook, stirring constantly or until the mixture reaches 83°C on a thermometer or coats the back of a wooden spoon.
  7. Immediately remove from the heat and strain into a jug. Press plastic wrap onto the surface and refrigerate until needed.
  8. To make the almond sponge, preheat the oven to 200°C. Lightly grease two baking trays and line with baking paper.
  9. Beat the eggs using an electric mixer until very light and fluffy. Remove the bowl from the mixer and, using a rubber spatula, gently fold the ground almonds. Spread onto the prepared trays to 5 cm thick and bake for 8–10 minutes or until crumbly and golden.
  10. Remove from the oven and leave to cool, then cut into rounds small enough to fit into your serving glasses. I suggest using the top of the glasses as the cutter.
  11. To make the passionfruit cream, bring the passionfruit pulp and sugar to the boil in a small saucepan, stirring until the sugar is dissolved. Strain through a fine mesh sieve into a bowl, discarding the solids. Refrigerate until cool.
  12. Place the creams in a large bowl and whisk just until soft peaks form. Gently fold in the passionfruit syrup. Refrigerate until needed.
  13. To assemble, layer the vanilla custard, almond sponge and passionfruit cream over the jelly in the glasses and garnish each with a slither of vanilla bean.
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