Peaches with ginger custard and biscoff crumble

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Serves 4–6

For the custard

2 410 g tins sliced peaches
1 lemon
1 tbsp caster sugar
1 tbsp thyme leaves

For the crumble

Step 1
First make the custard.

Step 2
Put the milk, ginger and vanilla pod and seeds in a medium saucepan for which you have a lid.

Step 3
Bring to a gentle simmer on a medium heat, pressing down on the solids to extract as much flavour as possible, then turn off the heat, cover and leave to infuse for at least an hour (if you’re getting ahead, now refrigerate overnight).

Step 4
Strain into a second pan, discard the solids and bring back to a simmer on a medium heat.

Step 5
Whisk the egg yolks and sugar in a bowl until smooth.

Step 6
Pour in the warm milk in a slow, steady stream, whisking, until everything is combined and the bowl is warm to the touch.

Step 7
Pour the lot back into the pan, put on a medium heat and cook, stirring continuously, for about 15 minutes, until the custard is thick enough to coat the back of a spoon.

Step 8
Strain through a sieve into a large bowl, cover the surface of the custard with clingfilm and refrigerate until ready to use (you want it fridge-cold).

Step 9
In a bowl, mix the peaches, lemon zest and juice, and sugar, and refrigerate (again, so it’s fridge-cold).

Step 10
Heat the oven to 170C (160C fan)/350F/gas 4.

Step 11
For the crumble, put the flour in a large bowl and, with your fingers, rub in the butter until the mix resembles coarse crumbs.

Step 12
Add the sugar, cinnamon, crushed biscuits and flaked salt, toss to mix, then spread out on a medium oven tray lined with baking paper.

Step 13
Bake for 18 minutes, stirring once halfway, or until nicely browned, then set aside to cool and crisp up further.

Step 14
Divide the custard between four shallow glass bowls.

Step 15
Top with the peaches and their liquid, followed by a generous spoonful of crumble and some thyme leaves.

Step 16
Serve with extra crumble in a bowl on the side.