Combine yolks & eggs with sugar. Whisk in milk and cream. Strain mixture and then portion custard into ramekins.
Place ramekins in a high sided baking pan & fill with water half way up the ramekins. Cover with foil and bake at 325°F
Once the centers (size of a penny) remain a little jiggly, remove from oven and cool before setting in the fridge.
Bring a medium pot of water to the boil, add lentils and simmer for 5 minutes or until just tender but hold their shape. Drain lentils and spread out on a tray. Allow to steam dry and cool.
Preheat your oven to 150°C (325°F).
Combine the lentils, oats, honey, cinnamon and 2 tablespoons canola oil and mix. Spread the coated lentils on a tray lined with baking paper and bake for 15 minutes.
Remove from oven and combine with coconut and almonds. Place in oven again and keep baking for another 45 minutes, stirring every 15 minutes or so.
When the crumble is finished allow to cool at room temperature to firm up and get crunchy. Top custard with crumble and enjoy!
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