enjoying fall days in our home in the French countryside

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The recipe for kruimelvlaai:

For the crust:
250g flour
5g dry yeast
½tsp salt
40g butter at room temperature
30g sugar
½ egg (beaten)
100ml lukewarm milk
Mix all ingredients for about 10 minutes, shape into a ball, cover with plastic film and leave to rise for about 1 hour.
Now make the pudding.

For the pudding:
500ml milk
2 egg yolks
45g corn starch
75g sugar
as I didn't have vanilla pods I used a teaspoon of liquid vanilla
Mix 50ml of the milk with the egg yolks and sugar. Then add the corn starch and mix until smooth. Warm up the rest of the milk until just boiling. Add half of the milk to the bowl with the eggs/sugar/corn starch and mix well. Now pour into your pan with the remaining milk and bring to a boil while mixing continuously. Leave to boil for about 2 to 3 minutes. They pudding will thicken quickly. Pour onto a hollow plate and cover with plastic film (this prevents a skin from forming). Leave on your counter to cool as much as possible.
When the dough for the crust is almost finished rising, prepare the dough for the crumbs and preheat your oven to 210 Celcius (using the upper and lower heat function)
For the crumbs:
100g flour
70g sugar
30g coconut sugar
60g cold butter
Mix the flour and sugar in a bowl and add the butter cut in small cubes. Mix with your hands until it is just sticking together.
Now prepare the crust.
Grease a 28cm diameter baking tin with butter. Roll out the dough and put in the baking tin. Spread the vanilla pudding on the base and crumble the crumble dough on top. To make sure the base cooks properly, place your tin in your oven on the lowest rack.
Bake for about 30 minutes and keep an eye on the pie as the crust and crumbles tend to burn quickly towards the end.

Thanks for watching!
Marloes

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