The cold crumble with custard, a delicious dessert that’s easy to prepare.
The crumble is made with a base of crushed cookies mixed with butter (base of the cheesecake), a layer of delicious custard, and another layer of crumbled cookies on top of the custard.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: No Bake
- Cuisine: Italian
Ingredients for the Cold Crumble with Custard:
- 300 g custard
- 120 g butter
- 300 g Digestive biscuits
- to taste powdered sugar
Tools for the Cold Crumble with Custard:
- 1 Springform pan
- 1 Spatula
- 1 Sugar shaker
Steps for the Cold Crumble with Custard:
If you don’t have ready custard, the first thing to do is prepare it. Here are the links to the recipes we’ve made:
MICROWAVE CUSTARD ready in 7 minutes (the one we used).
just consider that the doses should usually be halved
Melt the butter in the microwave or in a saucepan.
Put the biscuits in the mixer and blend them finely (there should be no pieces).
In a bowl, put the biscuit flour, add the butter little by little, and stir well with a spoon to get a homogeneous mixture.
Line a 7-inch diameter springform pan with parchment paper, put half of the mixture, press it well into the base of the pan and the edges, and use a glass to level the base well so there are no different heights.
Put the pan in the fridge for 30 minutes, so the base cools and hardens (leave the other half of the biscuits at room temperature).
After the time has elapsed, remove the pan from the fridge and make a layer of custard, leveling the cream well with the back of a spoon.
Sprinkle the remaining biscuit and butter mixture over the cream, let it fall on the dessert for a crumbled effect.
Put it in the fridge for a couple of hours before consuming the cold crumble. Before serving, dust a little powdered sugar on the dessert, or you can decorate it with dollops of custard.
