Plum And Vanilla Crumble Pots. | Crumbly little pots of honey and vanilla roasted plums, swirled with vanilla custard and topped with crunchy, crumbly hazelnut streusel.|
5 from 1 vote

Plum And Vanilla Crumble Pots

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


For the plums

  • 5 in plums (cut half stone removed)
  • 3 Tbsp butter 20g
  • drizzle of honey
  • sprinkle of demerara sugar 15g
  • 1 vanilla pod split length ways

For the custard

  • 1 pod vanilla split length ways seeds scraped
  • 3 egg yolks
  • 35 g sugar
  • 1/2 tsp cornflour
  • 300 ml milk

For the streusel

  • 245 g plain or all purpose flour
  • 170 g dark brown sugar
  • 1 tsp ΒΌ cinnamon
  • 170 g cold butter cubed
  • 200 g toasted hazelnuts chopped


  1. Pre-heat the oven to 180c or 375F Place the plums, cut side up into a small roasting tin.
  2. In a small sauce pan melt the butter and add the scraped vanilla seeds. Whisk to combine. Add the honey. Pour the butter and honey over the plums.
  3. Bake for 15 minutes.
  4. Mix the streusel ingredients together to create a crumbly dough. Bake on a baking tray in the oven for 10-15 minutes. Remove and leave to cool.
  5. In a small sauce pan bring the milk and vanilla to the bowl. In a small bowl, whisk together the egg yolks, cornflour and sugar. Once the milk has boiled, pour it over the egg yolk mixture to temper the yolks. Clean the pan, so as not to burn any of the milk solids.
  6. Pour the milk and eggs back into the pan and return to a low heat. Whisk over the heat until the custard has thickened, taking care not to scramble the custard.
  7. To assemble, place the custard, plums and streusel in alternating layers into glasses.