- Preheat oven 200°C. Place the flour, butter and sugar in a bowl and rub with your fingers until you have crumbs, stir in the almonds and scatter on a baking sheet.
- Place in the oven to toast for 15 minutes until golden and crisp, turning over frequently with a spoon.
- Peel and cube the apples, place in a small pan with the sugar and cinnamon, just cover with water and place over a medium heat to cook with a lid on gently for 5 minutes until softened. Remove the apple cubes from the liquid and set aside whilst you reduce the liquid remaining over a medium heat for a further 2 minutes until syrupy. Pour over the apple cubes and allow to cool.
- Heat the milk, lemon and orange peel and cinnamon stick in a medium saucepan over a medium heat until just about to boil. Remove from the heat and set aside to allow the flavours to infuse. Once cool remove the zest and cinnamon stick and discard.
- Beat the egg yolks with the sugar until thick and pale. Add the cornflour and then continue to whisk in the milk. Return the custard to a clean pan and cook stirring continuously for approx 10 minutes until the mixture is thick and coats the back of a wooden spoon.
- Cool slightly before straining through a fine sieve into a jug.
- Spoon the apple mixture into the base of 16 small glasses, pour over the custard.
- Scatter the custards with the almond crumble and serve immediately.
This recipe is in association with Codorníu Cava. For more details, visit http://www.codorniu.co.uk