For the custard:

  • 400 ml whole milk
  • 4 medium egg yolks
  • 100 g milk chocolate, broken into pieces
  • 150 g dark chocolate, about 50% cocoa solids, broken into pieces

For the pears:

  • 40 g plain flour
  • 1 tbsp cocoa, sifted
  • 50 g ground almonds
  • 50 g light muscovado sugar
  • 50 g unsalted butter, chilled and diced
  • 50 g dark chocolate chips
  • 6 ripe Comice or Williams pears


  1. 1

    To make the custard, bring the milk to the boil in a small pan. Put the egg yolks in a medium-sized heatproof bowl, then gradually pour the hot milk over them, whisking constantly until combined. Pass through a sieve into a clean bowl. Gently melt the chocolate in a bowl set over a pan of barely simmering water, then remove from the heat and whisk in the custard base, a quarter at a time, until you have a rich chocolate cream. Cover and leave to cool, then chill.

  2. 2

    Heat the oven to 190°C, fan 170°C, gas 5. Place the flour, cocoa, ground almonds, sugar and butter in a food processor and whiz until the mixture resembles fine crumbs. Transfer to a bowl and fold in the chocolate chips.

  3. 3

    Peel, halve and core the pears, and arrange cut-side up in a medium roasting tin or baking dish. Scatter the crumble over the top and bake for 40 minutes. Leave to stand for 10-15 minutes. Serve with the chilled chocolate custard.


    Note: this recipe contains partially cooked eggs.


    Get ahead: make the custard the day before; chill. Prepare the crumble topping the day before; store in an airtight container in the fridge. The topping can also be frozen; defrost before using. 


    Kitchen secret: try a ginger-choc crumble topping, too – just substitute the cocoa for 1 tsp ground ginger.

Nutritional Details

Each serving provides
  • Energy 2483kj 593kcal 30%
  • Fat 37.7g 54%
  • Saturates 19.5g 98%
  • Sugars 41.9g 47%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 795kj/190kcal

Each serving provides

47.9g carbohydrate 8.6g fibre 11.2g protein

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