Ingredients: (Serves 4)
1 Lemon
300ml Low-fat milk
5 Sprigs thyme
2 Teaspoons vanilla bean paste
2 Egg yolks
2 Teaspoons honey, plus two teaspoons extra
1 Tablespoon cornflour
¼ Cup walnuts
1 Tablespoon olive oil
1 Tablespoon brown sugar
1 Tablespoon wholemeal flour
1 Teaspoon ground ginger
2 Green pears
4 Rhubarb stalks
Method:
- Preheat oven to 190C. Cut pears into quarters and cut out the core. Cut rhubarb into 4cm pieces. Toss pear and rhubarb pieces in two teaspoons honey and place onto a lined baking tray. Roast for 10-15 minutes or until softened.
- To make the thyme custard, use a small sharp knife to cut zest from the lemon and place in a saucepan with the milk, thyme and vanilla. Bring to a simmer then remove from heat. Whisk egg yolks, two teaspoons of honey and cornflour together in a medium bowl. Remove thyme and lemon zest from the milk. Pour hot milk mixture onto eggs, whisking to combine. Pour mixture back into the saucepan. Gently cook the custard on medium heat, whisking until thickened. Set aside.
- Combine walnuts, olive oil, brown sugar, flour and ginger in a bowl and rub together until combined. Toast mixture in a large, dry frying pan over high heat for one minute or until fragrant. Remove from heat. Serve pears custard and ginger crumble.
